• 25 g/1 oz butter

• 1 tablespoon olive oil

• 1 onion, finely chopped

• 125 g/4 oz mushrooms, chopped

• 125 g/4 oz un-smoked bacon, diced

• 8 lambs' kidneys

• 300 ml/1/2 pint Burgundy or other dry red wine

• 1 garlic clove, crushed

• 1 bouquet garni

• 1 tablespoon plain flour

• salt and pepper

• 1 tablespoon chopped parsley, to garnish

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Method:

1. Heat half of the butter and all of the oil in a heavy frying pan. Add the onion, mushrooms and bacon, and fry over a low heat until golden.

2. Remove them from the pan with a slotted spoon and keep warm. Remove the membrane surrounding the kidneys and trim away the fat.

3. Split the kidneys in half lengthways and, using a sharp knife, remove the central white cores. Add the prepared kidneys to the pan and cook them over high heat to seal them.

4. Reduce the heat and cook gently for 3-4 minutes. Remove from the pan and keep them warm. Add the red wine to the frying pan together with the onion, mushroom and bacon mixture.

5. Season to taste with salt and pepper and stir in the garlic and bouquet garni. Simmer gently for 10 minutes.

6. Mix the remaining butter with the flour to make a paste and add to the sauce, a little at a time, stirring all the time until it thickens.

7. Pour the sauce over the kidneys and serve sprinkled with parsley.