Ingredients
- 6 lamb kidneys
- Salt and black pepper
- 2tbsp rapeseed oil
- 6 bay leaves
- 50ml chicken stock
- 50g cold butter, diced
- 1tsp wholegrain mustard
- A few drops of lemon juice
- 10 blackberries, if wild (less if shop bought as they are bigger)
1 Cut the kidneys in half lengthways and trim as much of the sinew off as you can, then season them with salt and pepper.
2 Heat the oil in a pan until it is gently smoking then place them cut-side down and cook for two minutes, gently pressing on the rounded side as they curl.
3 Turn them over then add the bay leaves to the pan and cook for one more minute. You want them lightly pink on the inside.
4 Deftly remove the kidneys and bay from the pan with a slotted spoon, leaving any juices, and turn down the heat to a flicker.
5 Add the chicken stock, let it bubble a little, then whisk in the butter.
6 When amalgamated, add the mustard and lemon, then add the kidneys and bay leaves back into the pan.
7 Check the seasoning then serve in warm bowls with the blackberries punctuating the top.
