On the heat. Mild

Ingredients

• 300 g lamb heart, trimmed and sliced
• 300 g lamb liver, sliced
• 300 g lamb kidneys, cored and halved
• 6 artichokes, trimmed and quartered, in lemon water
• 4 tbsp olive oil · 1 onion, sliced
• 150 ml white wine
• 1 dried chilli · parsley · lemon
• Salt, black pepper

Method

1. The order is the recipe. Heart first, then kidney, then liver, because each takes less time than the last.
2. Onion softened in the oil with the chilli. Artichokes in, a splash of water, lid on, 12 minutes until tender. Out.
3. Heat right up. Heart in, 4 minutes, hard. Kidney in, 2 minutes.
4. Liver in, 90 seconds only. Wine in and let it hiss away.
5. Artichokes back in, tossed through for one minute.
6. Salt now — never earlier — pepper, parsley, lemon. On the table within a minute.

Cook's note. Cooking offal together is why most people dislike it. Add each in its own order and every piece finishes at the same moment, which is the whole trick.

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