Veal sweetbreads with ras el hanout, cauliflower purée, watercress and coriander

by Marcus Eaves
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Ingredients

Fresh Meat

Bakery

  • 70g of T45 flour

Spices & Dried Herbs

  • 5g of ras el hanout

Fruit & Vegetables

Salad & Fresh Herbs

Dairy

  • 2 tbsp of butter, plus beurre noisette butter
  • 150g of milk
  • 100g of double cream

Store Cupboard

Oils & Vinegars

  • vegetable oil
  • 120ml of lemon olive oil
  • 30g of lemon vinegar
  • olive oil