Pascal Aussignac serves up sweetbread popcorn with frosted Worcestershire sauce on Saturday Kitchen.

Pascal says: “Delicately flavoured, creamy sweetbreads are the offal of choice for many food lovers. Try them popcorn-style, with a touch of saucy frost.”

The ingredients for the frosted Worcestershire sauce: 200ml Worcestershire sauce and 15g black treacle.

For the sweetbreads: 500g lamb sweetbreads, 1 litre milk, 1 sprig rosemary,vegetable oil, for deep-frying,100g corn kernels, 75g plain flour, 100g tempura flour, 120ml sparkling water and salt.