Alex Dilling served up tasty limousine veal sweetbreads with pomme puree and grenobloise on James Martin’s Saturday Morning/

The ingredients are: 1 carrot, 1 leek, 1 celery, 1 onion, 1 lemon, 1 bay leaf, peppercorns, 500g Veal Sweet Breads, 100ml Sunflower Oil, 100g Unsalted Butter, 2 sprigs Lemon Thyme, 4 crushed Garlic Cloves, Lemon Juice and Finely Chopped Chives.

For the sauce : 100ml Reduced Chicken Jus, 45g Brown Butter, 10g Caper Juice, 10g Lemon Juice, 12 Lemon Segments (cut in Half), 40 Lilliput Capers, 20 Croutons and Mignonette Pepper.

See recipes by James in his book titled: James Martin’s Saturday Morning Cookbook available from Amazon now.