PT1H30M
This veal sweetbreads recipe from Marcus Eaves combines the nutty, mellow flavours of cauliflower and pine nut with vibrant pomegranate, coriander and lemon, rounding off the dish with beautifully prepared sweetbreads gently spiced with ras el hanout.
Veal sweetbreads with ras el hanout, cauliflower purée, watercress and coriander