Instructions: Place the tongue in a large bowl, pour over enough cold water to cover and leave to soak for 2-3 hours.

Drain, then place in a large pan with all the ingredients and enough cold water to cover.

Bring slowly to the boil, skimming the surface as necessary. Reduce the heat, cover and simmer for 1 hour per 500g (1lb).

Once cooked, remove from the saucepan and leave to cool, discarding the cooking liquid. Peel the tongue, hold in one hand and with a sharp knife make a small incision at one end. Peel away the skin and discard. Trim off any bits of fat and sinew.

Preheat a grill to a moderate heat.

Make the pesto sauce by putting the garlic, herbs, olive oil and pine kernels into a food processor, puree to a coarse paste. Turn into a bowl and stir in the parmesan. Put to one side.

Cut the tongue into 1cm ( 1/2 inch) pieces and grill until it starts to colour, turn over and repeat process.

Serve the tongue on tomato slices and top with spoonfuls of pesto.

NOTES : An alternative way to serve a traditional style meat with robust pesto and plump juicy tomatoes.

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