LAMB’S KIDNEYS, CHORIZO, GARLIC & PARSLEY CRUMBLE

This recipe is a great way of encouraging people to eat more offal, as the crumble adds a different texture, plus it’s a very quick meal to prepare and cook and it’s cheap and delicious. It’s the kind of thing I eat when I want to feel warm and cosy.

Instead of lamb’s kidneys, you could use veal kidneys, which have a less pronounced offal flavour.

FOR 4

12 cleaned lamb’s kidneys with no fat, cut into cubes

25ml extra virgin olive oil

40ml Alameda or Oloroso sherry

100g chorizo, diced to half the size of the kidney cubes

3 teaspoons chopped fresh flat-leaf parsley leaves

2 cloves of garlic, chopped

120g panko breadcrumbs

sea salt and freshly ground black pepper

Preheat the oven to 180–200°C.

Fry the kidney cubes in a very hot pan with the olive oil. When they are caramelized, add the sherry.

Put the chorizo on a baking tray and place in the oven until caramelized – a couple of minutes. Then add the parsley, garlic, panko, salt and pepper to the tray, mix together and return to the oven (add a little bit more oil if you need) until the panko becomes golden brown – check after a couple of minutes.

Put the caramelized kidneys on plates, then cover completely with the crumble mix and serve: you should eat this with a spoon for scooping it up.