1. Cook the tongue covered in boiling salted water for 50 minutes. Then transfer the meat into a cold water. Clean the tongue from the skin. Slice into 5mm/1/4in thick pieces.

2. Strain the stock and save about 500ml of it. In the clean pot combine bay leaves, peppercorns, salt, and the saved stock. Stack meat pieces into the pot and slow-cook for 1 hour or until the meat is tender.

3. Mix oat milk and oat bran in a deep pan and get it to boil and thicken. Combine with garlic, horseradish, salt and ground pepper. Heat through constantly mixing. Transfer the meat pieces into the creamy sauce and slow-cook for 35 minutes. Turn those pieces over that are not covered in sauce.