Sweetbreads with peas, broad beans and morels

Ingredients

For the sweetbreads
400g/14¼oz venison sweetbreads (you may substitute veal sweetbreads)
25ml/1fl oz white wine vinegar
salt and freshly ground black pepper
For the pea purée
100g/3½oz fresh peas, out of their pods
½ shallot, finely chopped
1 garlic clove, finely chopped
100ml/3½fl oz single cream
For the morel foam
2 tbsp olive oil
1½ shallots
1 garlic clove
8 dried morels
100ml/3½fl oz chicken stock
100ml/3½fl oz single cream
salt and freshly ground black pepper
50g/1¾oz unsalted butter, cubed
To serve
50g/2oz fresh peas, out of their pods
100g/3½oz baby broad beans, out of their pods
1 tbsp chopped fresh flatleaf parsley
½ lemon, juice only
2 tbsp olive oil
2 punnets pea shoots
1 dried morel

Method

1. For the sweetbreads, bring 1 litre/1¾ pints of water to the boil. Add the sweetbreads and white wine vinegar and boil for 3-4 minutes. Remove the sweetbreads and refresh in iced water.
2. Pat the sweetbreads dry with kitchen paper and trim off the membranes. Slice the sweetbreads into 1cm/½in pieces, lightly season with salt and freshly ground black pepper and then vacuum pack in a vacuum-seal bag.
3. For the pea purée, place the fresh peas, shallot and garlic into a pan over a medium heat.
4. Add the cream and bring to the boil. Season with salt and freshly ground black pepper, then remove from the heat and blend until smooth with a hand-blender. Strain through a sieve into a clean pan and set aside.
5. For the morel foam, heat the olive oil in a clean pan over a medium heat. Add the shallots, garlic and dried morels and gently fry until the shallot has softened, but not coloured.
6. Add the chicken stock and bring to the boil.
7. Add the cream and bring to the boil again. Reduce the heat to low and leave to infuse for 5-6 minutes.
8. Strain the morel cream into a clean pan and season, to taste, with salt and freshly ground black pepper. Reserve the cooked morels for garnish. (Discard the shallots and garlic.)
9. Bring the morel cream sauce back to the boil. Add the cold butter pieces and, using a stick blender, blend to create a foam.
10. Reheat the vacuum-packed sweetbreads in a water bath set to 65C/149F for ten minutes, then remove from the water and the vacuum bag.
11. To serve, blanch the peas and broad beans for two minutes in a pan of boiling water, then drain and refresh in iced water. Drain the cooled peas and beans and place into a clean bowl. Add the parsley, lemon juice and olive oil and mix well.
12. Cut the pea shoots at the base of their stems with scissors and sprinkle over four serving plates. Top with the peas and broad beans mixture.
13. Place a spoonful of pea purée onto each plate and place a portion of sweetbreads on top of each.
14. Slice the reserved morels from the morel foam mixture and sprinkle a little over each plate.
15. Spoon a little of the morel foam over the sweetbreads.
16. Finely grate the dry morel with a micro grater and sprinkle a little over each plate and serve.