Ingredients

• 25g/1oz butter
• 1 tbsp olive oil
• 1 onion
• finely chopped
• 1 garlic clove
• finely chopped
• 300g/10½oz basmati rice
• 450ml/16fl oz chicken stock
• salt and freshly ground black pepper
• 2 whole veal kidneys
• cleaned and trimmed
• 5 tbsp olive oil
• 2 shallots
• chopped
• 25g/1oz butter
• 2 tbsp brandy
• 4 tbsp dry white wine
• 250ml/9fl oz double cream
• 2 tsp wholegrain mustard
• 1 tsp Dijon mustard
• 1 tsp mixed herb or tarragon mustard
• 50g/1¾oz unsalted butter
• 1-2 garlic cloves
• chopped
• 50g/1¾oz spinach (large leaf or baby)

Directions

• For the pilau rice
• heat the butter and olive oil in a large pan over a medium heat. Add the onion and garlic and fry for 2-3 minutes
• or until softened. Add the rice and stir well to coat. Pour in the stock
• stir well and then bring the mixture to the boil.
• Reduce the heat until the liquid is simmering. Cover the pan with a lid or aluminium foil and continue to simmer for 15-18 minutes
• until the rice has absorbed the stock and is tender. Season
• to taste
• with salt and pepper.
• For the veal kidneys
• carefully cut away the surrounding fat on the kidneys
• then turn them upside down to reveal the fatty sinews. With the point of a sharp knife
• cut around the sinews so the kidneys come away clean. Divide the kidneys into bite sized pieces
• following the natural lobes as much as possible.
• In a heavy-based frying pan
• heat a little olive oil until smoking hot. Add the kidneys and season lightly with salt and pepper. Cook for 3-4 minutes (depending on size)
• turning the kidneys to seal all over. Tip into a colander to drain. The kidneys should still be very pink when they finish cooking in the sauce.
• In the same pan
• gently fry the shallots in the butter over a medium heat
• stirring frequently
• for 5 minutes without letting them colour. Increase the heat
• add the brandy and cook until the volume of liquid is reduced by half. Add the wine and again reduce by half. Add the cream and reduce to a light sauce. Remove from the heat and whisk in all the mustards. Reheat gently
• do not boil or it will become bitter. Add the kidneys and heat through.
• To serve
• melt the butter in a sauté pan. Add the garlic and fry for 1-2 minutes
• then add the spinach and cook until wilted. You might need to add 1-2 tablespoons of water if the spinach starts to stick to the pan.
• Serve the kidneys
• rice and wilted spinach in shallow serving bowls with the sauce poured over the kidneys.