Ingredients

• 400g lamb kidneys, cored and cut into quarters
• 1 small/medium onion finely diced
• 1 medium garlic clove, minced.
• 6 medium closed cup mushrooms, quartered
• 4 rashers smoked bacon
• handful of finely chopped parsley
• worcestershire sauce
• 100ml lamb stock (or beef stock)
• 1 large glass red wine (1/3 bottle)
• 8- 10 rosemary leaves, chopped
• cornflour paste to thicken
• long grain rice and a green salad to serve.

Method

1. Melt the butter in a frying pan. When the butter is frothing and sizzling, add the kidneys and cook for 1-2 1/2 minutes on either side, depending on how well you like them done.
2. Remove the kidneys with a slotted spoon and set them aside, keeping them warm.
3. Add the onion and the garlic to the pan and reduce the heat so the onion softens gently.
4. When the onion is soft, add the bacon and mushrooms and fry until cooked.
5.  Deglaze with the lamb stock,wine and a generous shake of worcestershire sauce. Add the chopped rosemary and simmer gently.
6. When the liquid has halved in volume stir in a little cornflour paste.
7. Allow the liquid to thicken. Stir in the parsley, taste and season.
8. Stir in the kidneys and warm through. Serve, garnished with more parsley, over long grain rice with a green salad.