You can start with oysters and finish with chocolates – but nothing says Valentine’s Day liking serving up a piece of heart.
Not yours of course – just some tasty beef or lamb heart reared with love by one of our amazing farmers and cooked for your nearest and dearest. If you are feeling adventurous then you can try one of these daring offal recipes here or the famed Nose to Tail eating’s Fergus Henderson’s stuffed lamb hearts by Just Edible
Or if you want something a little easier and less confronting (and dare we say it – easily disguised), then try this – it is a delicious bolognaise using our Organic Beef & Heart Mince. We’ve adapted Jamie Oliver classic bolognaise – because he is the king. This serves 6 so if you are lucky enough to enjoy dinner with just the 2 of you – then enjoy the leftovers for a couple of days.
2 cloves of garlic
2 sprigs of fresh rosemary
300g free-range smoked speck (try nitrate-free)
500 g beef & heart mince
200 ml red wine
1 x 280 g jar of sun-dried tomatoes
2 x 400 g tins of tomatoes (ideally 1 x cherry & 1 x diced)
500 g dried spaghetti
extra virgin olive oil
- Preheat the oven to 180ºC/350ºF/gas 4.
- Peel and finely chop the garlic and onions, pick and finely chop the rosemary, then finely dice the speck.
- Heat a splash of oil in a casserole pan on a medium heat, add the bacon, rosemary, garlic and onion and cook for 5 minutes, or until softened, stirring occasionally.
- Add the minced beef and heart, breaking it apart with the back of a spoon, then cook for 2 to 3 minutes, or until starting to brown, then pour in the wine. Leave to bubble and cook away.
- Meanwhile, drain and tip the sun-dried tomatoes into a food processor, blitz to a paste, then add to the pan with the tomatoes. Stir well, break the plum tomatoes apart a little.
- Cover with a lid then place in the oven for 1 hour, removing the lid and giving it a stir after 30 minutes – if it looks a little dry at this stage, add a splash of water to help it along.
- About 10 minutes before the time is up, cook the spaghetti in boiling salted water according to the packet instructions.
- Once the spaghetti is cooked, drain, reserving a mugful of cooking water, then return to the pan with a few spoons of Bolognese, a good grating of Parmesan and a drizzle of extra virgin olive oil.
- Toss to coat the spaghetti, loosening with a splash of cooking water, if needed.
- Divide the spaghetti between plates or bowls, add a good spoonful of Bolognese to each, then serve with a fine grating of Parmesan.