- Sweetbreads
- Formby Asparagus
- Wild Mushroom
- Butter
- Reduced Chicken Stock
- Sherry Vinegar
- Honey
- Brioche
- Cream
- Seasoning
Caramelized Lamb Sweetbreads, Formby asparagus, Wild Mushroom and Toasted Brioche
Caramelized Lamb Sweetbreads, Formby asparagus, Wild Mushroom and Toasted Brioche
Lamb recipes tend to be exceptionally varied, with meals that offer classic comfort food as well as dishes that boast a more delicate, refined flavour. Take a look at the Caramelized Lamb Sweetbreads, Formby asparagus, Wild Mushroom and Toasted Brioche recipe below as tried and tested by our professional chefs. Starter cooked by Merseyside Young Chef of the Year 2013 Jacques Verite from Bistrot Verite
Ingredients
Method
For the sweetbreads, rinse them under water for 5 minutes, then put in a pan, cover with water, season and bring them to the boil then let boil for 5 minutes, then place them in a tub and take the membrane off.
Prep asparagus, trim and peel, then in boiling salted water cook them then place in ice water.
Prep mushrooms, trim them up and wash them.
Toast off the brioche
To finish, caramelize the sweetbreads and mushroom then add to the pan the chicken stock, a splash of sherry vinegar then a bit of cream, check seasoning, when happy throw in a hand full of wild garlic leaves
Warm up asparagus
Small Contribution. Big Impact.
The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.
We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.
A little from you keeps this space free for all. Let’s keep lifting the industry, together.
