Roasted sweetbreads with pickled peaches,liquorice and fennel. by Angela Hartnett

This recipe was devised by Michelin-starred chef Angela Hartnett - part of Gordon Ramsay's restaurant empire - for Caterer's Chef Conference 2009.

INGREDIENTS
(Serves three)

For the pickled peaches

• 100ml sherry vinegar
• 50ml Chardonnay vinegar
• 50g maple syrup
• 10 coriander seeds
• 10 juniper berries
• Salt
• 4 or 5 ripe peaches

For the fennel purée

• 4 fennel
• Olive oil
• Butter
• Cream
• Fresh thyme
• Fennel seeds

For the vinaigrette

• 50ml pickling juices from melon
• 200ml rosemary oil (made by infusing rosemary and olive oil overnight)
• 2tbs shallot confit
• Fresh rosemary, chopped
• Salt and pepper, to taste
• 2 whole veal sweetbreads
• Curry salt
• Olive oil
• Butter

METHOD

For pickled peaches: Mix all ingredients, bar the peaches, in a pan and bring to the boil, then cool. Peel the peaches and cut them into wedges. Pour pickling liquor over the peaches, cover and let marinate for at least two hours.

For the fennel purée: Chop the fennel into equal sizes. Sweat down in olive oil and butter. Add the herbs and keep on cooking until soft. Blitz the mixture in blender, add 1tbs of cold butter and a little bit of cream. Check seasoning and pass through fine chinoise.

For the vinaigrette: Mix all ingredients together - and season to taste.

To finish and serve: Sprinkle the sweetbread with curry salt (equal parts of salt and curry powder). Cook them in a pan with hot olive oil, making sure you colour on both sides and then add butter and finish cooking. Heat up the fennel purée. Fish out some of the peaches and arrange all on a plate.

Grate some fresh liquorice on the peaches and finish dish with rosemary vinaigrette.