Nelson based Ambassador Chef, Alistair Forster loves to use offal cuts when creating menus to introduce customers to something a little different that they would not be able to create at home. He also likes to educate and train his staff on using different cuts such as sweetbreads to use as an exciting element on the menu and not something chefs should shy away from. Alistair says preparation is key when using sweetbreads to get the best from them. He firstly rinses them in a bowl under cold water for about 10 minutes, then puts them into a pan of fresh water and heats to about 80° C. They are then removed from the heat and left to cool until warm. He then peels the membranes off each sweetbread, which he says is a long process but is a crucial step in the preparation, and places them in a bath of ice, pats them dry and vac pacs them. They are then ready to serve and Alistair says pan-frying them with some butter and golden syrup to finish before serving creates a delicious and exciting dish component ready for plating.