Lamb's sweetbreads, turnips & bacon

• 0 Michelin stars
• 750g broad beans
• 80g extra-virgin olive oil
• 30g sherry vinegar
• 200g Berkswell cheese
• 100g wild rocket
• 50g pea shoots
• 800g lamb's sweetbreads
• 0 Red-wine vinegar
• 200g bacon
• 2 their leaves
• 6 shallots
• 4 cloves garlic
• 150 cl white wine
• 200g chicken stock

Step 1
Pod the broad beans, which are served raw in this salad, and leave the skins on.

Step 2
In a mixing bowl, whisk the olive oil into the sherry vinegar, then mix the finely grated cheese into the dressing.

Step 3
Add the broad beans, rocket and pea shoots.

Step 4
Shave the remaining Berkswell with a vegetable peeler, set aside a few shards for a final flourish and add the rest to the bowl.

Step 5
Gently tumble everything together - your hands are by far the best tool for this - and place a mound on each plate.

Step 6
Top with the reserved slivers of cheese, for a touch of glamour, and serve.

Step 7
Above all, make sure they're fresh - sweetbreads are highly perishable and should ideally be used within a day of purchase.

Step 8
First, leave them to soak in cold water with a pinch of salt for about 30 minutes, then rinse thoroughly - this will help remove the blood.

Step 9
Bring to the boil a pan of water that's large enough easily to accommodate the sweetbreads.

Step 10
Add a healthy splash of red-wine vinegar.

Step 11
Carefully drop in the sweetbreads and poach for three to five minutes, until just starting to firm to the touch.

Step 12
Lift the whole pot, take it over to the sink and run in cold water until the water reaches a manageable temperature.

Step 13
Working from the cooking pot, and making sure you keep the sweetbreads moist at all times - this aids the final part of the preparation process - peel off the outer membrane and fatty tissue.

Step 14
Now get to grips with the turnips.

Step 15
Gently fry the lardons until they release their fat, add the turnips, shallots and garlic, and cook until softened.

Step 16
Add the white wine, reduce, then add the chicken stock and leave, covered, to bubble gently until the turnips are tender, about 20 minutes.

Step 17
To prepare the final dish, melt a healthy knob of butter in a frying pan over medium-high heat, then sauté the sweetbreads until lightly golden brown.

Step 18
Add the still-warm turnips, bacon and enough stock to render the dish moist but not swimming.

Step 19
Finally, fold through the tender turnip leaves and stalks, leave for just a moment to allow the flavours to meld together, and serve.