Gus' cookery column

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Hi Gus here, I've just returned from another trip of seven weeks in Tibet and I have to say I really think I connected with the oneness of the himalayan wilderness on this occasion. The magnificence and sheer nature of it all makes one feel small and utterly in awe. But also connected to the whole world and all living things.

Whilst in the mountains with my valient sherpa 'Pete Tong', I researched the most fabulous traditional recipes which I have modified, turned on their heads, added a sprinkle of my own 'Gus magic', a touch of Yak's milk and a dash of offal. And I am proud to bring to you now, my own version of an old tibetan favorite dish.

The first stage in the preparation of this tasty dish is perhaps the trickiest, the task of getting fresh offal. Now, in the himalayas I was using Llama's guts and entrails, Yaks' gizzards and rat's brains and spleens. But here in the north of Scotland I have found that Icelandic ponies make a very tasty substitute and can supply all of the above ingredients or at least an approximation of them.

The easiest way to hunt the ingredients is to coax them over with polo mints or an apple. For this dish I decided Saraday looked like the one with the leanest meat. So I wandered over to the field all casual like, and called the horse over towards me. Once these ingredients were in range I shot it with my air rifle. Unfortunatley I had misjudged the calibre of weapon required for a clean kill and only succeeded in enraging the poor animal. I have to confess that for me, this is easily one of the hardest parts to this particular recipe, I have a huge respect for these animals.

Anyway, Saraday reared up in the air kicking his forelegs and snorting in anger. So, feeling unsure what to do next I picked up a sizeable rock and chucked it at the frenzied animal, which bounced hard off its ribcage. Unfortunately this also failed to kill the beast and if possible only served to make it even angrier. After shooting it another couple of times with the air rifle I reluctantly decided that plan B was called for. Heading back into the kitchen I found some cheddar and made a delicious cheese on toast.