Stuffed hearts

Cooked by Maxine, during coaching (see The Cookery Coach)

6 lamb hearts

1 mix of stuffing (see recipe)

2 carrots, chopped

2 onions, chopped

2 sticks celery, chopped

500ml beef stock (see recipe)

1 tablespoon beurre manié (see recipe)

Soak the hearts in a large bowl of salted water for 30 minutes.

Pre-heat the oven to 140C.

Remove the hearts from the salt water. Trim off any tubes with scissors, and snip the inside of each heart so it becomes one cavity. Rinse the hearts, and place on a large plate. Fill each heart to the top with stuffing mix.

Place the chopped carrots, onion and celery in the bottom of a large casserole dish. Nest the hearts down into the veg, so the hearts stand up with the stuffing upwards. Pour the stock into the casserole dish, around the hearts. Bring to the boil on the hob. Seal the casserole dish with a tight-fitting lid (use foil under the lid, to get a good seal) and place it in the oven for 3 hours.

Transfer the casserole dish to the hob, over a low heat. Remove the hearts to a warmed serving dish. Crush up the veg a bit, with a fork. Add half of the beurre manié and stir. Let the sauce thicken. Add more beurre manié if necessary. Check for seasoning, and add salt and pepper if necessary. Strain the sauce over the hearts, and serve.