PORK KIDNEYS WITH PARSLEY BUTTER

SERVES 6

20 MINUTES PREPARATION TIME

30 MINUTES SOAKING TIME

20 MINUTES COOKING TIME

12 pork kidneys, trimmed of fat by the butcher

60 ml (2 fl oz/¼ cup) white vinegar, for soaking (optional)

30 g (1 oz) pine nuts

2 garlic cloves, finely chopped

1 French shallot, finely chopped

½ a bunch of curly parsley, coarsely chopped

80 g (2¾ oz) lightly salted butter, softened

6 waxy potatoes such as charlotte or desiree, peeled and sliced into rounds

6 carrots, peeled and sliced into rounds

Salt and pepper

THE KIDNEYS

Open up the kidneys and carefully devein by removing the tough white core in the centre. If they have a strong smell, soak them for 30 minutes in vinegared water. Drain, rinse well then pat dry with paper towels.

THE PARSLEY BUTTER

Toast the pine nuts in a small dry frying pan over a medium–low heat, tossing frequently, until golden. Coarsely chop then transfer to a bowl and combine with the garlic, shallot, parsley and softened butter using a fork.

COOKING

Cook the potatoes and carrots in a saucepan of boiling water for 8–10 minutes, or until just tender. Drain. Melt the parsley butter in a large frying pan over a medium heat then cook the kidneys with the potatoes and carrots, stirring occasionally, for 8–10 minutes or until everything is golden brown. Season and serve.