Ingredients

• 50g/1¾oz unsalted butter
• 2 shallots
• finely chopped
• 1 garlic clove
• sliced
• 4 lambs’ kidneys
• trimmed and cut into chunks
• 150g/5½oz pied bleu mushrooms
• sliced and core removed
• 5 tbsp brandy
• 200ml/7fl oz beef stock
• 100ml/3½oz double cream
• 2 tsp English mustard
• 1 tsp Worcestershire sauce
• pinch cayenne pepper
• 2 tbsp olive oil
• 2 slices sourdough bread
• 1 tbsp chopped flatleaf parsley
• 2 heads Little Gem lettuce
• 2 tbsp olive oil
• 1 tbsp walnut oil
• 1 tsp Dijon mustard
• 1 tbsp sherry vinegar
• 1 tbsp walnut vinegar

Directions

• For the devilled kidneys
• heat a large frying pan. Once hot
• add the butter and
• when melted
• add the shallots. Cook for a few minutes then add the garlic and cook for a further minute.
• Turn up the heat and add the kidneys and cook until golden-brown. Add the mushrooms and cook for two minutes. Deglaze the pan by adding the brandy and scraping the bottom of the pan with a spoon to remove any charred bits.
• Add the stock and bring to the boil. Cook until the volume of liquid has reduced by half
• then add the cream
• mustard
• Worcestershire sauce and cayenne pepper. Stir and cook for 2-3 minutes
• or until the sauce has reduced and thickened.
• Meanwhile
• heat a large griddle pan and drizzle the oil over the bread. Place on the griddle pan and cook for a minute on each side
• or until bar marks appear on the bread.
• For the green salad and sherry vinaigrette
• separate the little gem leaves and place in a large bowl. Pour the oils
• mustard and vinegars into a small bowl and whisk. Set aside until ready to serve.
• Just before serving add the chopped parsley to the kidneys. Place a slice of bread on each plate and spoon the kidneys and mushrooms on top.
• Pour the dressing over the salad and toss. Serve the salad next to the kidneys on toast.