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To begin, rinse the tongue under cold water. Place in a pan, cover with cold water and salt and bring to the boil. Skim off any scum that rises to the surface as the tongue cooks
Roughly chop the vegetables and add to the pan with the thyme, bay leaves and crushed peppercorns. Simmer gently for approximately 3 ½ hours
When the tongue is cooked, it should be soft when pierced with a skewer or knife. Leave to cool
While the tongue is cooling, make the caper sauce. Boil the eggs for 9 minutes, then refresh in iced water. Once chilled, peel and coarsely grate into a bowl
Finely chop the cornichons, capers, onions and chervil. Add to a bowl with the grated egg and enough oil to create a loose relish. Season with salt and pepper
When cold enough to handle, remove the skin and the gristly bits at the root – the skin is much easier to remove when it's still warm so do this before chilling completely
Slice the tongue thinly and dress with the caper sauce, halved caper berries and some mixed baby cress