Lamb sweetbreads are prized for their velvety texture and delicate flavour, so it is important not to overpower them. Galton Blackiston uses them to their best in this recipe, where rootsy mushrooms and sweet peas are the perfect plate partners.
There can't be many Michelin-starred chefs who started out selling homemade cakes, biscuits and preserves on a market stall in Rye in 1979. Yet, the quietly spoken, endearingly eccentric Galton Blackiston isn't like other chefs.
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For the spiced sweetbreads, place the sweetbreads into a saucepan of simmering milk and poach for one minute. Remove and place into a bowl of iced water to refresh
150g of lamb sweetbreads
300ml of milk
In a bowl, mix the flour with the paprika, garam masala and cumin and roll the sweetbreads in the mixture. Heat the butter in a frying pan, add the sweetbreads and fry until golden-brown on all sides. Remove from the heat and keep warm
85g of plain flour
1 pinch of smoked paprika
1/4 tsp garam masala
1 pinch of ground cumin
30g of butter
For the fennel and mushroom duxelles, place the fennel and mushrooms into a food processor and blend until coarsely ground. Melt the butter in a saucepan and add the fennel and mushroom mixture and the crushed garlic. Fry for 3-4 minutes. Season well with salt and black pepper. Add a splash of water if it becomes too dry
1 fennel bulb
2 flat mushrooms
30g of butter
1 garlic clove
For the pea purée, cook the peas in boiling salted water for 1-2 minutes, or until tender. Drain, then blend with the butter in a food processor until smooth. Season well with salt and freshly ground black pepper
100g of fresh peas
70g of butter
For the hollandaise, place the lemon juice, chervil stalks and black peppercorns into a small pan and warm over a gentle heat for one minute. Remove from the heat and allow to infuse for ten minutes
2 chervil stalks
12 black peppercorns
In a bowl, mix the white wine vinegar with the egg yolks, then very slowly add in the clarified butter, whisking continuously until all the butter is incorporated and the mixture has emulsified
6 tbsp of white wine vinegar
4 egg yolks
225g of butter
Strain the infused lemon mixture into the hollandaise a little at a time (discarding the chervil and peppercorns)
Spoon the duxelles onto a serving plate, top with the sweetbreads and serve with the pea purée on the side and the hollandaise drizzled over the top
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