Sautéed Lambs’ Sweetbreads, Lemon & Fennel Seeds on Grilled Polenta from The Sugar Club Cookbook by

Ingredients

• 1 onion, peeled and sliced
• 1 carrot, peeled and cut into quarters
• Small bunch fresh thyme
• 1 lemon, cut into 6 slices
• 2 bay leaves
• 4 cloves of garlic, roughly chopped with the skin still on
• 1kg (2¼ lb) lambs’ sweetbreads
• 50ml (1¾fl oz) vinegar
• 1 litre (1¾ pints) water
• 1 teaspoon fennel seeds
• 50ml (1¾fl oz) olive oil
• 50g (1¾oz) unsalted butter
• 1 red onion, peeled and finely sliced
• 2 teaspoons fennel seeds
• 2 lemons, grate the zest, then juice them
• 100ml (3½fl oz) brown chicken stock
• ½ cup chopped fresh parsley
• 125g (4½oz) polenta grains, sieved to break up any lumps
• 1 red onion, peeled and finely diced
• 1 teaspoon finely chopped rosemary
• 2 cloves of garlic, peeled and finely chopped
• 30ml (1fl oz) olive oil
• 1 teaspoon salt
• 500ml (18fl oz) chicken stock