• About me ?


    Becky a 29 year old Brit , living in Bristol , United Kingdom

    Living in a studio flat in the centre of the city and working from home means I have one room in which I rest ,work and play . Kept company by my vegebox , laptop and a stack of recipe books . I love to cook with seasonal fresh and sometimes wild ingredients from my escapes to the countryside

    If you like what you see , have some suggestions please send me an email at girlinterruptedeating@gmail.com or leave a comment on my blog
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Stuffed Hearts – the other Valentines Meat

Stuffed Hearts

For a minute I considered doing these for Valentines Day but instead waited for a Saturday night in .

Two hearts each is enough, these do really taste pretty luxurious the taste we agreed is between liver and game , the texture meaty not fleshy and not granular as I would have expected think the stuffing could have just about anything mushrooms , walnuts etc , I wil definitely be making hearts again .

Stuffing for Hearts

Stuffed Lambs Hearts

6 lambs hearts

Breadcrumbs – 100gs
fresh Thyme – 2 sprigs
2 medium Onions – finely chopped
Garlic – 3 bulbs, finely chopped
Bacon – 2 rashers
Salt and Pepper

red wine – half a bottle

  1. Preheat the oven to 150degC
  2. Trim the hearts , removing the tubes from the top and and inside
  3. Food process the stuffing ingredients
  4. Stuff the heart well , place in a oven proof dish with the opening to the top
  5. Pour over the wine , cover
  6. Place in the oven a slowly cook for 2 hours , or you could cook on the hob if you have a thick bottomed dish
  7. you want this to cook very slowly
  8. Served with butter beans added to the dish during cooking and wilted spinach

Stuffed Heart with butter beans and wilted spinach

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