Lamb Brains

• 4 small lamb brains
• 400 ml (14 fl oz) full-cream cow’s milk

Trim and clean the brains of any sinew and then soak them in the milk in the fridge overnight. Drain and pat dry with kitchen paper. Fry the brains lightly in melted butter for about 8 minutes, depending on their size, until the butter starts to turn to brown and the brains are golden. Coat the brains with the toasted seeds, left.