We’re working with chef Sam Lomas this Spring, developing recipes that have nose to tail eating as their focus. Using pigs heart, like a fillet steak, to create a classic carpaccio-style dish exudes indulgence whilst demonstrating how offal doesn’t have to be buried in pies to get it on the menu. Here, front and centre, offal sings with flavour and will wow everyone who gives it a try.



  • Make a brine by whisking together 1ltr of water with 50g salt until the salt is fully dissolved. 

    Prepare the hearts by slicing into quarters lengthways and trimming out any ventricles or bits of sinew. 

    Place the heart into a small non reactive container (plastic or ceramic) and pour over the brine and set aside in the fridge overnight. 

    The next day drain the brine away and pat the pieces of heart dry. 

    Preheat a heavy based frying pan on the stove so it gets scorchingly hot. 

    Lightly dress the heart with oil and add to the pan to sear very heavily. It’s important to get some really good colour on the pieces of meat so press down using a pair of tongues. Cook for 1 minute on each side. 

    Once nicely seared set aside the heart to rest for 5 minutes. 

    Finely slice the heart and lay out on plates in the style of a carpaccio. Squeeze the lemon over the top of the pork and dress with the fennel, torn lovage leaves and shaved fennel. 

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