Peel the cooked tongue and cut into one-inch cubes.

Place the ox tongue cubes in a mixing bowl, add the garlic, pepper and olive oil and mix lightly but thoroughly.

Transfer the tongue and marinade to a covered container and chill in the fridge for at least two hours.

Dump the beef tongue and marinade into a mixing bowl, add the starch and toss to coat every piece.

Halve or quarter the button mushrooms.

Stir together the Worcestershire sauce and liquid seasoning.

Heat the butter in a frying pan.

Over high heat, spread the beef tongue in the hot butter and leave to cook for a minute or or or until the underside is lightly browned. Using a wide spatula, flip the pieces over and cook until what was the topside is lightly browned too. Stir the beef to separate pieces that may be stuck together.

Drizzle the mixed sauces over the beef and stir.

Add the mushrooms and, cook, tossing a few times, just until the mixture is dry.