The Heart is not to be underestimated and please do not be put off by it!  We have kept the below very simples, it is a very tender cut and can be enjoyed pink.  Go on give it a try, you might just surprise yourself!

Prepare the hearts:
Using a small, sharp knife, remove the outer fat, thin sinew and paper-like membrane if this hasn’t already been removed. Discard these bits.

Cut the heart into slices about 1″ – 2″ thick. As you cut the slices you will need to remove the ventricle tube and cob-web like sinew by carefully cutting it away. Discard these bits leaving the heart slices.

In a shallow bowl add the flour, salt and a pinch of cayenne pepper mixing it well. Coat each heart slice in the flour.

Heat a heavy-based frying pan with 1 tablespoon of oil and fry your onion slices stirring occasionally until they have softened and are beginning to turn a golden colour, add the garlic and cook for a further minute. Take the onions out of the pan and keep warm on a plate. Add some more olive oil and a knob of butter. When this starts to bubble add the heart slices cooking them for 2 minutes on each side, at this stage they should be medium rare and will be their most tender. Remove from the pan, quickly flash the onions back in the pan if they need reheating, scraping any of the sticky pieces from the pan as you stir them through. Spoon next to the hearts and serve with some buttered new potatoes and a green salad.

Serves 4

1 heart per person
1/2 an onion per person, cut into slices
1 small piece of garlic, chopped finely



Kid Offal

The heart is as good as a steak, simply ‘butterfly – cut open down the middle to open up the meat’ and trim and then fry in butter.