Stuffed hearts with turnips

Serves 6

For the stuffing

• 100g couscous
• 70g toasted hazelnuts
• 1 small bunch mint
• 8 dried apricots
• 1 tbsp olive oil
• 0 black pepper

For the lamb hearts

• 6 lamb hearts
• 1 tbsp olive oil
• 2 onions
• 1 leek
• 3 cloves garlic
• 200g red wine
• 400g chicken stock
• 4 turnips

Step 1
Mix all the stuffing ingredients together and season well.

Step 2
Trim away any excess fat around the hearts and remove any arteries or other tubes.

Step 3
Stuff the cavities of each heart with the stuffing.

Step 4
If there is any left over, reserve it for later.

Step 5
Heat the oil in a pressure cooker.

Step 6
Brown the hearts all over in the oil and remove from the pan.

Step 7
Add the chopped onions, leeks and garlic.

Step 8
Cook over a low heat for 5 minutes.

Step 9
Add the wine and stock.

Step 10
Bring up to the boil and return the hearts to the pan.

Step 11
Tighten the lid on the pressure cooker and cook for about an hour.

Step 12
Allow the pan to cool before removing the lid.

Step 13
Add the turnips along with the leftover stuffing and cook for another 20 minutes or until the turnips are tender.