VEAL KIDNEYS IN THEIR FAT

SERVES 6

20 MINUTES PREPARATION TIME

10 MINUTES COOKING TIME

6 whole veal kidneys in their fat

1 tablespoon herbes de Provence (mixed dried herbs)

Fine sea salt and cracked black pepper

150 g (5½ oz) caul fat (see note )

THE KIDNEYS

Preheat the oven to 220°C (425°F/Gas 7).

Carefully remove the kidneys from their fat and remove the thin membrane that covers them. Set the fat aside and discard the membranes. Season the kidneys with the herbs, sea salt and cracked pepper.

THE FAT

Using a rolling pin, flatten the fat of each kidney between two sheets of baking paper into a rectangle larger than the size of the kidney. Roll each kidney in its fat.

Soak the caul fat in warm water for 1 minute or until softened slightly. Drain then pat dry with paper towels. Lay on a clean work surface and cut into six even pieces.

Wrap each kidney in a piece of caul fat, make a tight package and tie together with kitchen string.

COOKING

Place the kidneys in a roasting tin or large casserole dish. Bake, uncovered, for 10 minutes, or until golden and heated through. Remove the string. Serve sliced in the fat.

SERVE WITH

A pan of sautéed vegetables with herbs.