4 prepared lamb’s hearts
8 streaky bacon rashers
For the onion and mushroom stuffing:
1 small onion
1 x 15ml spoon flat leaf parsley
1 x 15ml tarragon
1 small egg
75g sausage meat
Freshly milled black pepper
2.5ml ground mace
For the braising sauce:
1 x 15ml olive oil
1 x 15ml plain flour
200ml boiling water and 1 beef stock cube
OR 200ml good beef stock
1 x 200g can chopped tomatoes with garlic
Dash Tabasco sauce, optional
100ml red wine
2 x 15ml spoon flat leaf parsley
Chopping board, vegetable knife, measuring jug, fork, large non-stick frying pan, wooden spoon, large mixing bowl, measuring spoons, kettle, small saucepan, butchers’ string, roasting dish.
1. Pre-heat the oven to gas mark 4 or 180°C.
2. Prepare the stuffing:
• wash and chop the mushrooms;
• peel and chop the onion;
• chop the parsley;
• chop the tarragon;
• crack the egg into a measuring jug and whisk lightly with a fork.
3. Heat half the butter in a large non-stick frying pan and cook the onion and mushrooms for 3-4 minutes.
4. Transfer to a large bowl and stir in the sausage meat, parsley, tarragon, black pepper, ground mace and beaten egg. Wash and dry hands thoroughly if you have touched the raw meat.
5. Cover and refrigerate until needed.
6. To make the braising sauce, heat the oil in the same frying pan, add the flour and cook for 1-2 minutes.
7. Boil a kettle and make the stock using a measuring jug or heat the fresh stock in a small saucepan.
8. Gradually add the hot stock, tomatoes, Tabasco (if using) and wine to the frying pan.
9. Bring to the boil, reduce the heat, season with black pepper and simmer for 5 minutes.
10. Chop the parsley and add to the sauce. Cover and set aside.
11. Season the hearts with black pepper and spoon the stuffing mixture into the cavity of each.
12. Wrap with the bacon and secure with butchers’ string. Wash and thoroughly dry hands after touching the meat.
13. Heat the remaining butter in the same frying pan and brown the hearts on both sides.
14. Transfer to a roasting dish.
15. Pour over the sauce, cover and cook for 2 hours, or until the hearts are tender.
Remove the butchers’ string and slice.
Serve with creamy mash and seasonal vegetables.
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