SALAD OF CARAMELISED lamb sweetbreads

300 ml (10 fl oz) non-scented cooking oil

8 zucchini flowers

100 g (3½ oz) seasoned plain flour

salt and freshly ground pepper

12 x 40 g (11_3 oz) Lamb’s Sweetbreads

1 tablespoon non-scented cooking oil

60 g (2 oz) unsalted butter

few drops lemon juice

12 parsley roots (optional), washed, blanched and refreshed

2 spears asparagus, peeled, blanched, refreshed and sliced

3 small red radishes, very finely sliced to neat rounds

8 vine-ripened cherry tomatoes, blanched, refreshed and peeled

small handful baby red chard

small handful baby frisée, golden leaves from the centre

small handful baby lamb’s lettuce (mâche)

200 ml (7 fl oz) Black Olive Vinaigrette

Heat the oil in a deep pan to 180°C (350°F), or until a cube of bread colours and sizzles to the surface within around 30 seconds. Remove the stigmas from the zucchini flowers and keep to use later. Dredge the flowers lightly in the seasoned flour, patting off any excess. Deep-fry a few at a time until they are golden and crisp, turning gently in the oil to ensure they cook and colour evenly. Remove from the oil and drain on kitchen paper. Season well with salt and pepper and keep warm.

Season the sweetbreads well. Heat a heavy-based frying pan over a high heat then add the oil. Carefully place the sweetbreads in the pan, smooth side down. Lower the heat a little and fry the sweetbreads without turning for 2 minutes until golden brown and caramelised. Add the butter and heat to a nutbrown foam. Lower the heat a little more and cook the sweetbreads for another minute in the foam, still without turning.

Add a few drops of lemon juice to the pan, turn the sweetbreads over and baste briefly in the foam. The flat side should be caramelised a lovely deep golden brown and they should still be creamy and soft in the centre.

Transfer the sweetbreads to a mixing bowl. Add the remaining salad ingredients, including the reserved flower stigmas, and toss everything together gently. Divide the salad between 4 serving plates and eat while still warm.

Serves 4 as an entrée