Ingredients

• 2 lamb kidneys
• membranes removed
• sliced in half and core removed
• salt and freshly ground black pepper
• 1 tsp olive oil
• 1 tsp butter
• 4 tbsp double cream
• 2 tsp Dijon mustard
• salt and freshly ground black pepper
• small handful fresh chives
• chopped
• 1 slice bread
• toasted
• to serve

Directions

• For the kidneys
• season the kidneys with salt and freshly ground black pepper. Heat the oil and butter in a frying pan over a medium heat and fry the kidneys for 5-6 minutes
• turning occasionally
• until golden-brown on all sides and cooked through.
• For the sauce
• place the cream into a small saucepan and bring to the boil. Reduce the heat
• stir in the mustard and simmer until thickened. Season with salt and freshly ground black pepper and stir in the chopped chives.
• To serve
• place a piece of toast onto a plate
• top with the kidneys and pour over the sauce.