Stuffed Braised Lamb Hearts

Ingredients

• 5 tablespoons extra virgin olive oil, plus extra for drizzling
• 2 Onions, diced
• 1 Stick of Celery, trimmed and diced
• 1 Fennel, trimmed of the tough outer leaves and cut into ¼-inch dice
• 2 Carrots, peeled and diced
• Canned White Beans, drained
• Zest and juice of 1 lemon
• 1 teaspoon chopped fresh Rosemary (Foraged from a local bush)
• 2 tablespoons minced Garlic
• 250g of Squid. Cut into rings with the heads removed and set aside
• 3 tablespoons chopped fresh Parsley
• 300 ml of Fish Stock
• 2 Eggs, beaten
• Cornflour
• Turmeric
• Salt & Pepper