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Mustard crumbed brains with bacon & spinach


  • Soak the brains in cold water with the lemon juice for 2-3 hours.
  • Then put the brains in a large heavy-bottomed pot with fresh cold water to cover, the parsley, white wine vinegar and onion. Bring to the boil, turn off the heat and set aside to cool in the liquid.
  • When ready, separate the brains, removing any excess sinew. Then generously coat with the mustard and press firmly into the crumbs.
  • Heat a thin layer of oil and the butter in a heavy-bottomed pan and fry the brains until golden all over, adding the bacon when almost ready.
  • Dress the spinach leaves with a little oil, red wine vinegar and seasonings. Then gently toss in the brains and bacon with any cooking juices.


  • 4-6 sets of brains
  • a good squeeze of fresh lemon juice
  • 2 parsley sprigs
  • a splash of white wine vinegar 
  • ¼ onion, sliced
  • Dijon mustard
  • 1-2 cups packet breadcrumbs
  • olive oil
  • a dollop of butter
  • 3 rindless bacon rashers, sliced
  • a good handful of spinach leaves, washed well & stalks removed
  • a splash of red wine vinegar
  • sea salt & freshly ground pepper

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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