I stumbled across the World Testicle Cooking Championships a bit late this year but it will definitely be in my diary for next year.

Held in Lipovica, deep in the Serbian countryside at the beginning of September, around twenty teams from around the world compete to produce the tastiest testicle dish, in pursuit of the coveted Balls Cup, now in its 15^th year.

All the entries were blind tasted by a panel of three judges, including a plucky Australian woman, Philomena O’Brien, and the winners, retaining the title they won last year, were a local Serbian team featuring Milos Kojanic. Special commendations went to a group of Japanese curry makers and a team of French restauranteurs whose menu included bulls’ Testicles with foie gras and chocolate “salty balls”.

Grey in colour and with the texture of kidneys, testicles may not be to everyone’s taste but according to aficionados they have aphrodisiac qualities.

The award ceremony concluded with a display of flares and fireworks and then the party began. I wonder if the testicles got to work!