• Red onion, diced
• A soft apple (Braeburn or alike), diced
• Carrots
• Pork steak
• Rosemary (fresh)
• Pork Stock
• New Potatoes

There are two options with cooking method, eat now (well, in a few hours) or eat later … for the former, I’d do the whole thing in a La Creuset-esque casserole dish and stick it in the oven but this time I’m doing it the night before to put in our slow cooker tomorrow morning so I’ve just used a deep, wide pan with a lid.

Fry the onion to get that going (5 minutes on medium heat) then add the rosemary, apple and carrots and fry for a few more minutes.

Place the steaks in the dish and cover with stock and top up with water so everything is (mostly) covered.

Cook for a few more minutes on the hob either transfer to the oven (at a guess, 180C for 60-90 minutes) or to the slow cooker for as long as you like

I plan to serve with new potatoes but it could go equally well with rice or plain cous-cous.

Will hopefully be able to update tomorrow with some idea of how it turned out……….

Ingredients:

• 3 Lamb’s Hearts
• ~1 glass of White Wine
• 2 cloves of Garlic (chopped)
• Olive Oil (infused with garlic?)
• 1 Lamb Stock Cube made up with 8fl oz of water
• Rosemary to taste
• Black Pepper to taste
• 1 tsp Lemon Juice

I started by trimming off the top of the hearts as they tend to be quite fatty and the arteries/veins are quite chewy, then diced the remainder.

Warm the oil in a frying pan (medium heat) with the garlic until the garlic starts to turn brown then drop in the heart and allow that to brown for 5-10 minutes.

Add the wine and lamb stock and allow to reduce for about 15 minutes — the juice should start to thicken slightly. About 5 minutes before serving, add the lemon juice.

Serve with mashed potato and vegetables.