Devilled Hearts Recipe | Food

Hugh Fearnley-Whittingstall

Date Published:: 28/05/2008

Hugh's keen to use every bit of his spring lambs and simmers the hearts up in a creamy sherry sauce in River Cottage Spring

Serves 3-4

Ingredients

2 lamb's hearts
1 large onion, roughly chopped
1 carrot, roughly chopped
1 stick of celery, roughly chopped
A bouquet garni of thyme, parsley stalks and a bay leaf tied together with string
2 tbsp olive oil
1 small glass of sherry
1 tbsp cider vinegar
1 tbsp redcurrant jelly
A few good shakes of Worcestershire sauce
A good pinch of cayenne pepper
1 tbsp English mustard
2 tbsp double cream
Salt and freshly ground black pepper

Method: How to make devilled hearts

1.Halve the hearts and cut away all of the veins and arteries back to the muscle, but leave on the fat as this will help to moisten the meat as it cooks. Place the hearts in a saucepan with the onion, carrot, celery and bouquet garni and add enough water to cover. Simmer gently for an hour or until tender then remove the hearts from the stock.

2.Cool the hearts a little, then trim away any remaining tubes or fat. Slice the hearts into generous, bite-sized pieces.

3.Heat the olive oil in a heavy-bottomed frying pan, add the hearts and sizzle for just a minute to brown them, tossing them occasionally in the pan.

4.Pour in the sherry, let it bubble for a moment, and then add the cider vinegar. Add the redcurrant jelly and stir to dissolve. Then add the Worcestershire sauce, cayenne pepper, mustard and plenty of black pepper.

5.Season with a pinch of salt, take the edge off the fire with an enriching slug of double cream and bubble for another minute or two, shaking the pan occasionally, until the sauce is reduced and nicely glossy. Taste for piquancy, and add more cayenne and black pepper if you like.

6.Serve with thick, sourdough toast to mop up the sauce. Alternatively, to make a more substantial supper dish, serve with plain boiled rice and a crisp green salad.

© River Cottage