SPINAL CORD WITH OYSTER MUSHROOMS

SERVES 6

15 MINUTES PREPARATION TIME

25 MINUTES COOKING TIME

50 g (1¾ oz) butter, chopped

1 tablespoon sunflower oil

2 garlic cloves, peeled

4 French shallots, peeled and halved lengthways

600 g (1 lb 5 oz) oyster mushrooms, thickly sliced

50 g (1¾ oz/¹/₃ cup) plain (all-purpose) flour

600 g (1 lb 5 oz) lamb’s spinal cord

Salt and pepper

2 tablespoons raspberry vinegar

¼ bunch of flat-leaf (Italian) parsley, leaves picked

THE MUSHROOMS

Melt the butter with the sunflower oil in a large frying pan over a medium–low heat. Slowly cook the garlic cloves and shallots, stirring occasionally, for 10 minutes.

Add the mushrooms and cook, stirring occasionally, for a further 5 minutes. Transfer the mixture to a plate and cover to keep warm.

THE SPINAL CORD

Place the flour in a shallow bowl. Dust the spinal cord in flour and shake off any excess. Add to the frying pan and cook over a medium–high heat for 5 minutes or until browned all over. Return the mushroom mixture to the pan. Season then deglaze with the raspberry vinegar. Serve as a starter, adding the parsley at the last moment.