Sweetbreads and chorizo

Serves 4

Sweetbreads and chorizo (Jason Lowe)

You can find cooking chorizo in good supermarkets and delis and keep them in the freezer for last-minute dishes like this.

12 mini cooking chorizo
300g plump lamb's sweetbreads, washed
1tbsp chopped parsley
A knob of butter
Salt and freshly ground black pepper

For the sauce

2 shallots, peeled and finely chopped
A good knob of butter
2tsp flour
100ml white wine
250ml chicken stock

First make the sauce. Melt the butter in a thick-bottomed pan and gently cook the shallots for 2-3 minutes until lightly coloured. Add the flour and stir well over a low heat for a minute. Gradually add the white wine, stirring to avoid lumps forming, and then gradually add the chicken stock. Bring to the boil and simmer very gently for about 20-25 minutes, whisking every so often, until the sauce has reduced by about two thirds and thickened. Cover; keep warm.

Meanwhile, put the sweetbreads in a pan, cover with water, add a teaspoon of salt and bring to the boil. Simmer for 2-3 minutes then drain and refresh under the cold tap for a few minutes; drain and dry on some kitchen paper.

Remove any fat and membrane from the sweetbreads and cut any very large ones in half. Season them, melt the butter in a pan until it begins to foam and cook the sweetbreads for 3-4 minutes, turning them as they are cooking, until they are golden.

While the sweetbreads are cooking, cook the chorizo under a medium grill for 3-4 minutes, then drain on some kitchen paper. Add the sweetbreads, chorizo and parsley to the sauce, bring back to the boil and simmer gently for a couple of minutes and re-season if necessary. Spoon into warmed serving bowls and serve.