Lamb sweetbreads have a unique flavour and texture and will complement the earthy morels and the spice of nutmeg in this rich pie. The pies can be made a day ahead and kept in the fridge. Shaun Hill likes to serve this with a simple broad bean purée as a garnish (blanched and blended with a little butter), or you could also try peas or baby carrots when in season.
Shaun Hill is one of Britain's most enduringly successful chefs. He began his career in 1966, working for Robert Carrier in his Islington restaurant. He went on to work in some of London's most prestigious addresses including The Capital Hotel in Knightsbridge and Blakes in South Kensington
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Begin by poaching the sweetbreads. Place the sweetbreads in a pan with the white wine and top up with water until just covered. Bring to a simmer and cook for 3-4 minutes. The sweetbreads should be set but still soft to touch. Leave to cool in the cooking liquid
12 lamb sweetbreads
250ml of white wine
Once cool, pat the sweetbreads dry on kitchen paper then cut into 2cm pieces. Cut the morels to the same size
4 morels, fresh if possible, soaked if using dried
In a frying pan over a medium heat, fry the sweetbreads with the morels and shallots until lightly coloured. Season with salt and pepper then drain on kitchen towel to remove excess moisture. Leave to cool
1 shallot, peeled and finely chopped
1 pinch of salt
1 pinch of pepper
Dice the chicken then blend in a food processor until smooth. With the blender running, slowly add the egg followed by the cream. Mix in the nutmeg, salt and pepper
1 chicken breast, skin and sinew removed
25ml of double cream
1 pinch of nutmeg
Roll out the puff pastry to a thickness of 0.5cm then cut into 8cm rounds, you will need 8 in total
500g of puff pastry
Stir the sweetbread mix into the chicken mousse. Place 1 heaped tablespoon of the mix onto the centre of 4 of the puff pastry rounds then moisten the edges and cover each with a second puff pastry circle. Refrigerate until needed
Preheat the oven to 180°C/gas mark 4
Heat a large frying pan over a high heat and season the racks of lamb with salt and pepper
2 racks of lamb, French trimmed
Add the olive oil and the lamb. Sear until golden brown then transfer to the oven for 15 minutes
1 tbsp of olive oil
Bake the pies for 20 minutes at the same time as the lamb. The lamb will be ready 5 minutes earlier so will be able to rest for just the right amount of time while the pies finish cooking
Meanwhile, cook the peas in boiling water for a minute, then drain. Add to a blender (or use a stick blender) with the oil, stock and a couple of mint leaves, and blitz to form a purée (you may need more or less stock for the right consistency). Blanch the broad beans, drain and remove the outer casings. Toss through the pea purée to serve
20g of fresh peas
1 tsp olive oil
1 tbsp of stock, lamb or chicken
500g of broad beans, shelled
Carve the racks into cutlets and serve three or four propped up against each tart with the pan juices as gravy, the broad beans and a few pea shoots
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