Packed with a punch and nutrient rich, chicken hearts are an incredibly versatile and underused ingredient in British homes.
As they are lighter than the usual red meat offal, chicken hearts can be the perfect introduction for non-offal eaters and are certain to be a big hit with them as well.
Taking just a few minutes to cook up, they can form the basis of a quick & easy but delicious meal. Paired here with a fresh, creamy dressing - chicken hearts are set to be a staple in any repertoire.
250g Properly Free Range Chicken Hearts
250g Saddleback Bacon Lardons
2 handfuls fresh peas
2 cloves chopped garlic
2 shredded baby gem lettuce
4 tbsps crème fraiche
Few sprigs chopped mint
Juice of ½ lemon
Salt & pepper
Take a cast iron pan and place over a high heat, once the pan is hot add the bacon lardons and render done until they are crispy and golden.
Next, add the chicken hearts and chopped garlic into the pan and fry for 2 minutes.
To the hearts, add peas, crème fraiche, mint and shredded baby gem lettuce and cook down for a further 2 minutes.
For a tasty zing, add a squeeze of lemon juice, season to taste and serve.