Ingredients

• 3 tbsp vegetable oil
• 6 button onions
• or shallots
• peeled
• 1 tbsp bacon lardons
• 4 button mushrooms
• quartered
• 2 lambs' kidneys
• fat removed
• cut in half
• gristle removed (ask your butcher to do this for you)
• ¼-½ tsp red wine vinegar
• 2-3 tbsp gravy granules
• made up to 100ml/3½fl oz gravy with boiling water
• 1 tbsp chopped fresh tarragon leaves
• ½ tbsp chopped fresh parsley leaves
• 1 thick slice crusty white bread
• toasted

Directions

• Heat one tablespoon of the oil in a small
• non-reactive frying pan over a medium heat. Add the button onions or shallots and fry all over for 5-6 minutes
• or until softened and pale golden-brown. Remove from the pan and set aside.
• Add another tablespoon of oil to the pan the onions were fried in. Add the lardons and mushrooms and fry for 4-5 minutes
• or until pale golden-brown. Remove from the pan and set aside with the onions.
• Add the remaining tablespoon of oil to the same pan. When the oil is hot
• add the kidneys
• cut-sides down
• and fry for 3-4 minutes on each side
• or until golden-brown and just cooked through.
• Remove from the pan and set aside with the onions
• bacon and mushrooms.
• Add the red wine vinegar to the pan. When it simmers
• scrape up any burned bits from the bottom of the pan using a wooden spoon to deglaze the pan
• then add the gravy.
• Return the kidneys
• onions
• bacon and mushrooms to the pan and bring the mixture to a simmer. Continue to simmer until the kidneys and vegetables have warmed through
• then stir in the herbs.
• To serve
• place the toast into a shallow serving bowl. Spoon over the pan-fried lambs' kidneys
• vegetables and gravy.