The day before you plan to serve the dish, prep the offal. Trim away any sinew and remove any skins from the hearts. Give them a good wash, then place in a bowl and cover with milk. Leave in the fridge overnight

Begin the process for pickling the daikon the day before too. Toss the sliced radish in the sugar and salt, then leave in the fridge overnight

The next day, drain the offal from the milk and toss with the cognac, horseradish and olive oil, then leave to marinate in the fridge for at least 2 hours

Warm the rice vinegar for the pickled daikon until simmering, then pour this over the daikon slices and set aside to pickle for at least 2 hours

While you're waiting for the offal and daikon, make the turnip purée. Preheat an oven to 180°C/gas mark 4. Wrap the turnips in foil with a pinch of salt and a drizzle of oil. Roast for 30-60 minutes (depending on their size), or until soft

Whilst still warm, peel the turnips and discard the root. Blend the flesh into a purée with the butter, then taste and season. Set aside to gently reheat before serving

Blend the parsley dressing ingredients together until combined. Taste and season, then set aside

To cook the offal, light a charcoal barbecue or heat a griddle pan until smoking hot. Drizzle a little of the parsley dressing over the offal and thread onto metal skewers. Cook for no more than 2 minutes each side

Leave the offal to rest for a few minutes before slicing in half. To serve, add a spoonful of the reheated purée to each dish, then top with the offal. Spoon over a generous amount of the dressing and top with the pickled daikon, torn into small pieces