Instructions: Soak the sweetbreads in cold water for 24 hours.

Drain them and season well on both sides with salt and pepper.

Place in the simmering vegetable stock and cook gently for about 1 hour.

Allow to cool then remove any bits of fat or sinew.

Place the sweetbreads between 2 baking trays and press down with a small weight.

Leave in the refrigerator until cold.

Cut each sweetbread in two and wrap each piece in a slice of Parma ham.

Heat the oil in a pan and saute the sweetbreads until crispy on one side.

Then place in the oven preheated to 230 degrees C/450 degrees F/gas mark X for 10-15 minutes until well cooked.

Poach the ravioli in boiling salted water for 23 minutes then toss in a little butter and season with salt and pepper.

Fold the create and the truffle essence into the hollandaise sauce and season to taste.

Warm the spinach and season.

Drain on kitchen paper.

Reduce the madeira by three quarters and add the demiglace.

Reduce slightly and add the morels.

Place the spinach in the centre of each plate.

Make an incision in the sweetbreads and add a little confit of lemon.

Place them on the spinach finishing with the ravioli on top.

Spoon the madeira sauce and morels around the spinach.

Surround with a thin line of the truffle sabayon.

Serves 4

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