Name: Veal sweetbread and mushroom with cumin
Total time: 4 h
Ingredients: 280g of veal sweetbreads; 500g of water; 50g of salt; 250g of water; 175g of Chardonnay vinegar; 83g of golden caster sugar; 250g of lingonberries, washed and dried; 150g of blackcurrants, frozen; 125g of white wine; 60g of white wine vinegar; 100g of caster sugar; 25g of Dijon mustard; 10g of mustard seeds; 7g of mustard powder; salt; 330g of veal stock, best quality (Jonny makes his own); 50g of butter; 8g of cumin seeds, toasted and ground; 120g of radicchio, sliced; 1 dash of Cabernet Sauvignon vinegar; 180g of maitake mushrooms, also known as hen-of-the-woods, pulled apart into 4 even pieces; grapeseed oil, for frying; smoked olive oil, for brushing; cumin seeds, ideally wild, toasted; salt

Veal sweetbread and mushroom with cumin

by Jonny Lake

Ingredients

Fresh Meat

280g of veal sweetbreads

Beverages

500g of water
250g of water
125g of white wine

Oils & Vinegars

Fruit & Vegetables

250g of lingonberries, washed and dried
150g of blackcurrants, frozen

Spices & Dried Herbs

10g of mustard seeds
8g of cumin seeds, toasted and ground
cumin seeds, ideally wild, toasted

Delicatessen

330g of veal stock, best quality (Jonny makes his own)

Dairy

50g of butter

Salad & Fresh Herbs

120g of radicchio, sliced

fruit and veg

180g of maitake mushrooms, also known as hen-of-the-woods, pulled apart into 4 even pieces