Braised Lincolnshire asparagus with lamb sweetbreads
The day before: place the sweetbreads in plenty cold water overnight in the fridge.
Drain the water and add fresh in its place. Bring the pan to boil and cook the sweetbreads for 3-5 minutes. Drain and let cool down slightly.
With the help of a small knife peel the membrane from the sweetbread and dice. Pass in a little flour and pan roast with a little rapeseed oil until golden in colour.
Place the rapeseed oil in a pan and gently heat to 85-90C.
Wash and cut the asparagus. Put the hard ends in the vegetable stock and the tips in the oil and cook for 8-10 minutes.
To make the squash puree, peel and chop the garlic and leeks.
Melt the butter in a deep pan and add the garlic and leeks, then cook on medium for 2 minutes.
Add the peeled and diced squash and wet with the wine and vegetable stock, season and cook for 25-30 minutes until soft but not mushy.
Pass in a blender with the cream and puree.