Instructions: Soak the sweetbreads in cold water for 1 hour.

Drain cover with fresh water and add the vinegar.

Bring to the boil and simmer for 5 minutes.

Drain and peel any membranes from the sweetbreads then cut into 2.5cm pieces.

Heat the oil and butter in a pan add the sage bacon and sweetbreads and cook over moderate heat stirring frequently for 5 minutes.

Add half the Marsala and cook for about 5 minutes until almost evapourated.

Add the remaining Marsala the lemon juice and salt and pepper to taste.

Simmer until reduced and thickened.

Discard the sage stir in the peas and serve immediately with noodles.

Serves 4

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