Use lambs' kidneys, which are the smallest available and always juicy and tender, in this very speedy dish.
25 g (1 oz) butter
12 lambs' kidneys, cored and halved
225 g (8 oz) mushrooms, sliced
3 celery sticks, diced
1 medium onion, skinned and finely chopped
25 g (1 oz) plain flour
300 ml (1/2 pint) dry red wine
5 ml (1 tsp) mustard powder
salt and pepper
150 ml (5 fl oz) fresh double cream
1. Melt the butter in a medium saucepan. Add the kidneys, mushrooms, celery and onion and fry gently for 10 minutes, until tender.
2. Stir in the flour and cook for 1-2 minutes. Gradually stir in the wine, mustard and salt and pepper. Cook for a further 5 minutes. Stir in the cream and gently reheat. Serve on a bed of boiled rice with a green vegetable.