A shot of the St Georges here in Wales. 

One of my most memorable and delicious nights was 5 years ago when the owner of a local restaurant allowed me to add a few wild food recipes to the list. He was quite worried about one dish which was lamb sweetbreads in a creamy sage and St George mushroom sauce.

That night it was by far the most popular starter I think it was about 75% of the guests chose it and two asked for it again as there main course me being oneof them, and it ended up on his full menu until he sadly he sold the restaurant last year. I have to say its really a very special meal and the sweetbreads we used were throatbreads but I have also eaten the other type which obviously raise a few eyebrows when they are served. Stick to the throat ones for now and you will be pleasantly suprised at how good the dish is.

By Henry Ashby