Salad of warm sweetbreads with potato crisps, anchovies and wild garlic

4 lamb or 2 veal sweetbreads

1 small carrot

1 onion

2 celery stalks

25g (1oz) butter

bouquet garni

600ml (1 pint) homemade chicken stock

a selection of salad leaves (little gem, oakleaf, sorrel, watercress and wild garlic leaves and flowers)

plain flour, well-seasoned with salt and freshly ground pepper

beaten organic egg

butter and oil for sautéing

For the dressing:

1 tbsp white wine vinegar

3 tbsp extra virgin olive oil

1⁄4 tsp Dijon mustard

salt and freshly ground pepper

To serve:

homemade potato crisps (see recipe)

4 anchovies

wild garlic flowers (or chive flowers depending on the season)