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Complex
By Caz Hildebrand and Jacob Kenedy
Published 2010
Poach the sweetbreads and brains in salted water until firm (about 12 minutes at the gentlest of simmers), and leave them to cool in the water. Pick off any particularly gnarly looking membranes and discard. Boil the borage leaves until tender, drain, refresh under cold water and squeeze dry with as much force as you can muster.
Put the meats (braised tocco meat, sweetbreads and