Sweetbreads with Anchovy Recipe - Great British Chefs

Ingredients

• 4 anchovy fillets
• 50g of cornflour
• 50g of self-raising flour, plus extra for dusting
• 1 dash of sparkling water, cold
• 500g of lamb sweetbreads
• 1/2 tsp black onion seeds
• 2 garlic cloves, halved
• 100g of sunflower oil, plus extra for frying
• butter
• coriander cress, for garnish
• 100g of tapioca pearls, washed
• 1000ml of water
• 1g of saffron
• sunflower oil, for deep frying
• table salt
• 100g of watermelon, peeled and deseeded
• 250g of frozen peas
• 150g of double cream
• salt
• 100g of girolles
• sunflower oil
• 100g of golden syrup
• 50g of water
• 1 pinch of salt