We invited Flora Philips - butcher, offal advocate, and founder of Floffal - to join us in re-imagining the humble bag of giblets that so often goes overlooked. Together, we wanted to spark a deeper conversation around cooking with the whole bird: the flavour, the nourishment, the ethics, and the quiet beauty of using these vital parts well.

Flora has created a series of explorative, thoughtful recipes that move beyond the introductory ways of using giblets (such as stocks and gravies) - encouraging you to look a little closer, taste a little deeper, and rediscover the joy of cooking with the whole bird.

Learn more about our collaboration here and follow Flora on Instagram here.

Chicken hearts are one of the most underrated cuts, full of gentle sweetness, depth and a beautiful blush when cooked with care. Here, they’re slowly braised in red wine, sherry and herbs until meltingly tender, then served over soft, buttery polenta with a bright, herb-packed salsa verde to lift every bite.

This dish is simple, comforting and quietly luxurious - a lovely way to make the most of your Sutton Hoo giblets, whether you’ve saved them up in the freezer or sourced a few extra from your butcher. It’s a recipe that proves just how special the smaller cuts can be.

Serves: 2

Prep time: 25 minutes

Cooking time: 2 hrs 30 mins

Ingredients:

20 Sutton Hoo chicken hearts
2 shallots, finely diced
4 cloves garlic, finely diced
1 stick celery, finely diced
200ml red wine
100ml sherry
400ml chicken stock
2 bay leaves
2 sprigs fresh thyme
Butter
Salt and pepper

For the polenta

200g polenta
500ml water
500ml chicken stock
Salt and pepper
Parmesan (optional)

For the salsa verde

A handful of fresh parsley (leaves and stems)
A handful of fresh basil (leaves and stems)
A handful of fresh mint (leaves and stems, woody ends trimmed)
150ml extra virgin olive oil
2 garlic cloves
3 anchovies (with some of their oil)
1 lemon, juice and zest
Salt

Method

You can trim the tops off the hearts beforehand if you wish, removing the fat and top of the aorta to render and “season” the pan first with the oil, then remove and add the hearts. This isn’t essential, as when braised and cooked through, the flavour and texture are all harmonious. However, you could fry the trimmings until crisp and use them later as a garnish for extra texture.
Heat a generous amount of olive oil in a heavy-based pot or Dutch oven. Sear the chicken hearts all over so that the fat renders and they take on a golden-brown colour. Remove from the pan and set aside.
In the same pan, add a glug more oil and sweat the shallot, garlic and celery until they become translucent but not coloured.
Increase the heat slightly and add the sherry to deglaze, scraping up any browned bits from the bottom of the pan. Once this has reduced, add the red wine and chicken stock, then the bay leaves and thyme.
Return the chicken hearts and any resting juices to the pot. Top up with water, leaving about 3 inches from the rim of the pan. Bring to a high simmer, then reduce the heat to a gentle one.
While the hearts braise, make the salsa verde. Place all the ingredients into a food processor and blitz until you have a thick but loose green sauce. Alternatively, you can finely chop the ingredients by hand for a chunkier texture.
The hearts can braise for two hours, or longer if you prefer — just top up with water or chicken stock if the liquid reduces too much. They’re ready when a knife pierces through them easily, with no resistance.
Once cooked, increase the heat to a high simmer to reduce and thicken the braising liquid until it coats the back of a spoon. Remove from the heat and set aside.
To make the polenta, bring the water to a simmer in a saucepan and season with salt. Add in the polenta and stir continuously. Once it begins to thicken, add the chicken stock and a knob of butter, continuing to stir. When combined, remove from the heat, and check the consistency — you may need a touch more water if you prefer it looser (remember, it will firm up as it cools). Season to taste, and stir in grated Parmesan if using.
Return the chicken pan to a high heat, adding a little more chicken stock if needed. Once bubbling, remove from the heat and stir in a knob of butter to emulsify into the sauce, folding so all the hearts are glazed and there’s some liquid left for drizzling.
To serve, spoon the polenta into a shallow bowl, making a small well in the centre. Add the chicken hearts and their sauce, drizzle with the salsa verde, and finish with a sprinkle of parsley — or, even better, some crispy chicken skin or heart trimmings.