100ml extra virgin olive oil (top quality)
10ml sherry vinegar
10ml dry sherry
400g organic vegetables, washed and blanched at last minute
200g lamb sweetbreads (super fresh)
Flour, for dusting
Olive oil, for roasting
Butter, for roasting
4 large oysters
1 red onion, sliced
2 garlic cloves, sliced
100g samphire, warmed
For example, candy and yellow beetroot, white and lilac carrot, baby celeriac, parsnip, parsley root.
Put extra virgin olive oil, sherry vinegar into a pan and bring to a gentle simmer. Add sugar to liquid and dissolve. Warm the blanched vegetables through this base liquor and season with a little lemon juice and sea salt.
Season sweetbreads and dust lightly in flour. Roast in some olive oil and a touch of butter until they are medium-rare but crisp.
Make "escabeche". Poach oysters (again, medium-rare) through the "escabeche" liquor.
Serve sweetbreads and oysters with warmed samphire and shiso cress.