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- 1lb lamb sweetbreads, cleaned and separated
- 1lb lamb kidneys, cleaned and separated
- 1 stick (4oz/4 tablespoons) unsalted butter
- 2 tablespoons regular (not your best) olive oil
- 1/2 glass dry white wine
- 1 cup chicken stock
- 4 cloves garlic, finely chopped
- 6-8oz (two handfuls) pea shoots
- 6oz fresh fava beans/broad beans
- 1 handful fresh or frozen peas
- 1 bunch of scallions/spring onions cut into 2 inch/4cm lengths
- 1/2 handful fresh mint leaves
- salt and black pepper to taste
- 4 large Idaho (or other floury potato variety), sliced into 1/8 inch / 1/4cm slices
- 1 cup melted clarified butter (regular olive oil also works well)
- Then, working quickly and starting on the perimeter, lay the potato slices down so that the edges overlap by about 1/2 inch
View Full Recipe at We Are Never Full
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