Lamb Sweetbreads, Jamon Iberico, Peas, Sherry and Parsley

He moved to the south coast several years ago and worked with celebrity chef Mitch Tonks at Fish Works in Christchurch before taking on the position of head chef at the multi award-winning Museum Inn, where he cooked for Jamie Oliver, Marco Pierre White and Madonna and Guy Ritchie.

He then decided to take the helm in his own restaurant, teaming up with MasterChef finalist Jez Barfoot at the Tickled Pig.

Lamb Sweetbreads, Jamon Iberico, Peas, Sherry and Parsley

Sweetbreads are two separate glands, the thymus gland from the throat and the pancreas gland from the heart or stomach, that are taken from calves or lambs.

They are the favoured offal of many chefs because of their delicate, creamy taste. But, like a lot of offal, they are seen as something of an acquired taste.

They can be bought from good quality butchers, but you may need to order them in advance.

When cooking, the key is to soak them in cold water first and then trim off any sinew or gristle.

Serves 4

• 400g lamb sweetbreads
• 500g peas
• 200g jamon iberico, diced
• Flat leaf parsley
• 5 tbsp garlic butter (250g butter, 1 bulb of garlic, grated, lemon juice, salt and black pepper, mixed together in a food processor)
• 200ml sherry milk
• Panko breadcrumbs
• 2 eggs flour
• Oil for frying

Soak the sweetbreads in cold water for 20 minutes then rinse through and dry. Pop in milk and simmer until firm, drain and cool. Once cool, peel the membrane from around the outside.

Pop them into flour, dust them off and then pop them into egg and then finally into breadcrumbs. They are now ready to fry.

Heat the oil in a pan, add the sweetbreads and fry until golden brown. Meanwhile, fry the jamon in a little olive oil, add the peas, parsley and garlic butter. De-glaze with sherry and reduce.

Pop the peas and sherry onto warm plates and place the sweetbreads on top. Done!