For an interesting change, why not try this famous traditional Gulf dish, often eaten after fasting or in winter due to its high calorific content. Careful cleaning during preparation is essential!

Serves: 6 Cooking time: 2½ hours

1. Clean the head very carefully. First remove the horns, then soak the head in boiling water to remove any hair. Hit it against a hard surface to remove worms. Wash nose and eyes carefully. Remove jaw and teeth but leave the brain and tongue inside the skull.

2. Clean the feet. First remove the hooves. Clean between each toe with a knife to remove hair or break the bone between each toe and scorch off any remaining hair over a flame.

3. Place head and feet in a large, deep saucepan and cover with water. Add the salt, pepper and spices and bring to the boil.

4. Cover the pot and simmer for 1-1½ hours, skimming off the fat when necessary.

5. Add half the quantity of garlic together with the onions, loomi, tomatoes, turmeric, cardamom pods and beans if used. If necessary add more water to cover.

6. Cover the pan and leave to simmer for 1-2 hours.

7. Meanwhile prepare the garnish by mixing the rest of the garlic with a little salt and the chopped coriander or parsley. Add hot green pepper if desired.

8. Cut bread into small pieces and line the bottom of the serving dishes. Ladle the broth on top of this until it is fully absorbed. Then add the head and feet mixture. Serve the garnish in a separate dish.

9. Serve wth a really robust Belgian Winter Beer such as St Feuillien Cuvee de Noel, or if you really can't face it, feed the food to the dog and just enjoy the beer !