Lamb sweetbreads with pea, watermelon, anchovy and saffron crisp

Ingredients

Store Cupboard

  • 4 anchovy fillets
  • 50g of cornflour
  • 50g of self-raising flour, plus extra for dusting
  • 1/2 tsp black onion seeds
  • table salt
  • salt
  • salt
  • 100g of golden syrup
  • 1 pinch of salt

Beverages

  • 1 dash of sparkling water, cold
  • 1000ml of water
  • 50g of water

Fresh Meat

  • 500g of lamb sweetbreads

Fruit & Vegetables

  • 2 garlic cloves, halved
  • 100g of watermelon, peeled and deseeded
  • 100g of girolles

Oils & Vinegars

  • 100g of sunflower oil, plus extra for frying
  • sunflower oil, for deep frying
  • sunflower oil

Dairy

  • butter
  • 150g of double cream
  • butter

Salad & Fresh Herbs

  • coriander cress, for garnish

Speciality Ingredients

  • 100g of tapioca pearls, washed

Spices & Dried Herbs

  • 1g of saffron

Frozen

  • 250g of frozen peas