By Kit Chapman
Soak the sweetbreads in cold water overnight. Remove and carefully cut away most of the outer membrane. Place in a saucepan, cover with water, add the onion, carrot, salt and pepper, thyme and vinegar. Bring to the boil. Once boiled remove from the heat and leave to cool in the cooking liquid. Remove and cut into slices.
Carefully clean and trim the mushrooms. Add the morels to the cons