Magiritsa

Method

1. Rinse 150 g of lamb offal under cold running water, pulling away any tough membrane or gristle from the heart and lung. Cover with cold salted water and leave to soak for 15 minutes to draw out blood, then drain and rinse again.
2. Put the offal in a small saucepan with 450 ml of water, bring slowly to the boil and skim off every trace of grey foam. Lower to a bare simmer and cook, uncovered, for 40 minutes, until the heart is tender to the point of a knife. Lift the offal out with a slotted spoon and strain the broth into a jug; you want about 350-400 ml.
3. When the offal is cool enough to handle, chop it into small 1 cm pieces on a board, discarding any tubes or hard bits.
4. Melt 1 tbsp of butter in the rinsed-out saucepan over medium-low heat and sweat 3 finely chopped spring onions with a pinch of salt for 4 minutes, until soft and glossy but not coloured. Add the chopped offal and turn it in the butter for 2 minutes.