Crispy Golden Nuggets

This week we dived into the box and it made the lads a little squeamish. With an ingredient more associated with high-end French dining we took it upon ourselves to turn it on its head and served up an awesome British bar snack with pickled wild mushrooms. These are golden, crispy nuggets of delight… with the mystery ingredients hidden within! Watch to find out what it is and how we get on.



500 g mixed wild mushrooms
2 sprigs of fresh thyme
4 tbsp caster sugar
2 tsp peppercorns
1 tbsp coriander seeds
2 cloves of garlic
1 bay leaf
1/2 lemon, peeled
400 ml white wine vinegar


500 ml whole milk
4 bay leaves
1 tsp peppercorns
300 g sweetbreads
150 g plain flour
2 eggs, beaten
150 g dried breadcrumbs
1 l vegetable oil, to fry


Sterilise a jar
Pour boiling water into a jar or place it in an oven at 120ºC for 20 minutes.

Pickle the mushrooms
Place the sugar, peppercorns, corianders seeds, garlic cloves, bay leaf and lemon peel into a saucepan. Pour in the vinegar and heat to a boil. Boil for a minute or two until the sugar has dissolved, then pour it over the mushrooms. Seal the jar and leave to cool in the fridge. Leave for at least several hours, but up to a month in the fridge.

Rinse the sweetbreads
Soak the sweetbreads in the fridge overnight, then rinse.

Blanch the sweetbreads
Heat milk in a pan with the bay leaves and a few peppercorns. Simmer the sweetbreads in the milk for a couple of minutes, then remove and peel away the membrane. Pat dry. Preheat the oil to 180ºC

Crumb & fry the sweetbreads
Season the flour and breadcrumbs with salt and pepper. Coat the sweet breads in flour, then egg, and breadcrumbs. Carefully add the coated sweetbreads to the hot oil and fry for 3-4 minutes, until they’re golden brown and cooked through.

Remove the sweetbreads and drain on kitchen paper, then serve hot with the pickled mushrooms and cress. Serves 4

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Rennie Range

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