Pan-fried lamb sweetbreads with pea purée, sous vide shallots and asparagus spears

Ingredients

Store Cupboard

Dairy

  • 21 knobs of unsalted butter
  • 70ml of whipping cream
  • 3 knobs of butter, melted

Oils & Vinegars

  • 4 tbsp of rapeseed oil
  • 2 dashes of sherry vinegar
  • olive oil

Spices & Dried Herbs

Beverages

  • 100ml of Madeira