Stuffed pig’s ears with green tartare sauce + watercress salad from Wild Weed Pie: A Lifetime of Rec

Ingredients

• 500 g button mushrooms, diced
• 2 large brown onions, chopped
• 125 g butter
• 1 cup Chicken Stock
• ¼ cup chopped flat-leaf parsley leaves
• 1 tablespoon chopped thyme leaves
• 250 g ham, diced
• 1 cup dry white wine
• drizzle of extra-virgin olive oil
• drizzle of red wine vinegar
• 2 bunches watercress, sprigs picked, washed and well dried
• 8 pig’s ears
• 2 medium carrots, roughly chopped
• 6 cloves garlic, peeled
• 2 dried bay leaves
• 1 large brown onion, roughly chopped
• ½ stick celery, roughly chopped
• freshly ground black pepper, to taste
• ½ cup white wine vinegar
• 2 sprigs flat-leaf parsley
• salt, to taste
• green tartare sauce*, to serve
• 500 g veal sweetbreads
• 250 g butter, melted
• 2 cups Fresh Breadcrumbs