Crisp Lamb’s Brains with Cream Leek & Grapes

Ingredients

• 4 lambs’ brains (if bloody, soak 2 hrs in cold salted water)
• For dusting: seasoned plain flour
• 1 egg, lightly whisked
• 100 gm panko crumbs
• For deep-frying: vegetable oil
• To serve: nasturtium leaves and bronze fennel sprigs (optional)
• Pickled grapes
• 60 ml white wine vinegar (¼ cup)
• 30 gm caster sugar
• 1 tsp fennel seeds
• 1 star anise
• 100 gm mixed red and green seedless grapes, halved lengthways
• Charred cream leek
• 1 leek, halved lengthways, keeping root intact, rinsed well
• 1½ tbsp olive oil
• 2 golden shallots, thinly sliced
• 1 garlic clove, finely chopped
• 200 ml pouring cream