use - to source those weird and wonderful things, that most of their clients don't want, but for which I have space in my heart and belly - offal, really fatty or chewy parts. So far I have had pig trotters, pork belly, ox tongue; have also tried to buy brains and cows feet but with less luck. Sam, who runs the show at Rother Valley, has once wondered if I 'was making a Frankenstein'..
I have wanted to try cooking sweetbreads for some time now, and then Rother Valley agreed to deliver a handful of these little breads to me for free, I had to act quickly - they really do taste better as fresh as a daisy (that Swiss maid obviously still lingers in my mind).
How to prepare sweetbreads:
1. put them into a bowl of cold water and leave to soak for good 2-3 hours.
2. Bring a saucepan of water to boil, put your sweetbreads into it, turn down to simmer and poach for 3-5 minutes.
4. Dust the breads in a little of seasoned flour and fry them quickly (2-3 minutes each side) in a pan with plenty of butter. They should be crispy on the outside and delicate and fluffy on the inside. they go beautifully with more robust flavours, such as bacon.