Ok they look a little scary and a little too much like our own but, once you have cut out the tubing you are left with a perfect pouch for stuffing.
I like to make up a batch of sage and onion PAXO stuffing (if you wish, make your own with whatever grabs your fancy, but I am a girl all who like the easy way of life so good old PAXO for me) I add in to the mix a lightly fried chopped onion, just because I can and lots of pepper. Leave the stuffing to cool and then stuff it inside the hearts.
There will be leftover stuffing so either make up balls to add to the dish or to baked them separately.
Take an OXO beef stock cube and make up some stock, arrange the hearts in a tight fitting oven proof dish, pour the stock over, till it covers the hearts about halfway up. Season a little more and then cover with foil or a lid. Pop into the oven at 160oc and cook for approx 2 hours, occasionally turning the hearts so the don't burn and all parts get a chance to bathe in the gravy.
The sauce will reduce and thicken with the stuffing that falls out, but that just makes it super unctious.
The hearts will be tender, but still firm, like liver. Utterly scrummy and packed full of flavour and certainly a hearty winter dish (excuse the pun). So get your heads around offal and give it a try.