Ingredients

4 x 80g pieces of calves sweetbread
75g beurre noisette
1/4 white onion very finely sliced
2 leaves hispi cabbage, very finely sliced
2 large thin slices of celeriac, cut into very fine julienne/matchsticks
1 cep/king oyster mushroom, cut into very fine julienne/matchsticks
1 medium pink radish cut into very fine julienne/matchsticks
1 large carrot cut into very fine julienne/matchsticks
1 medium beetroot cut into very fine julienne/matchsticks
1 Granny smith apple, peeled and cut into very fine julienne/matchsticks
1 egg yolk
50ml truffle juice/mushroom stock
200ml grapeseed oil
1 tsp truffle oil
1/4 tsp dijon mustard
1/2 tsp sherry vinegar
50g Mimolette cheese
1 tsp each of sunflower seeds and poppy seeds and nibbled almonds
1 tbsp plain flour

Method

Mix all the vegetables except the beetroot together in a bowl, season with salt and pepper and set aside to wilt slightly.
Place the egg yolk in a blender, add a generous pinch of salt, the truffle juice, dijon mustard and sherry vinegar.
Turn the machine on to medium and gradually add the oil to make a rich truffle emulsion. Adjust the seasoning if necessary.
Add enough of the truffle cream to the vegetables to just bind them - but do not overdo it, it does not want to be as rich as a typical coleslaw.
Season the sweetbreads, dust them with flour and pan fry over a medium heat in the beurre noisette - turning only once a rich golden colour has been achieved. This should take 3 to 4 minutes each side, at which point they will be sufficiently cooked. If they feel at all soft pop them through pre heated oven (180 degrees C) for a minute or two.
emote the sweetbreads from the pan, add the seeds and nuts and toast briefly until the almonds turn golden. Tip them out onto a plate along with the juices and butter.
Divide the autumn slaw between 4 plates and top with a piece of sweetbread.
Cover with the juices and seeds and using a microplane dust each with Mimolette.
Garnish with the apple and beetroot julienne.

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