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1. Preheat the oven to 220º C (425º F/Gas 7). Blanch the sweetbreads, uncovered, in boiling water with added vinegar for 3-4 minutes. Drain and refresh in iced water. Remove the outer memebrane and set aside.
2.  For the puree, pour the milk and cream into a pan. Bring to the boil and add the cauliflower florets. Boil steadily for 10-12 minutes or until tender. Drain, reserving the cooking liquor, and puree with 2-3 tbsp of the liquor using a hand-held blender or by transferring to a food processor. Pass through a fine sieve and season with salt and pepper.
3. Make the hazelnut brittle (see Mastertip). For the coulis, cook the berries with the sugar and a little water for 5 minutes, or until they begin to break down and release their juice. Break up with the back of a spoon, cook for 2-3 minutes more, then pass through a sieve and set aside.
4. Sandwich the bacon between 2 heavy baking sheets to keep the rashers flat and cook in the oven for 10 minutes, or until crispy.
5. Coat the sweetbreads in the seasoned flour. Heat the vegetable oil in a frying pan and cook the sweetbreads for 4-5 minutes over medium head, turning once, add the butter to the pan and, once it is melted, add the bacon and cook for 2-3 minutes, basting the sweetbreads continually.
6. Reheat the cauliflower puree and spoon onto warmed plates. Top with sweetbread and bacon. Drizzle a line of coulis to one side and garnish with hazelnut brittle and micogreens

MASTERTIP Hazelnut Brittle

To make hazelnut brittle, first line a baking sheet with a silicon mat. Preheat a heavy frying pan and dry roast the hazelnuts over medium heat, shaking the pan from time to time so that they brown evenly. Remove and crush lightly in a pestle and mortar. Add the sugar to the pan and melt over low heat, stirring. Increase the heat and as soon as the sugar turns to a golden caramel, scatter the nuts in and then pour in a thin layer onto the mat. Leave until cold, then break into shards.