- 3 tbsp vegetable oil
- 6 button onions, or shallots, peeled
- 1 tbsp bacon lardons
- 4 button mushrooms, quartered
- 2 lambs' kidneys, fat removed, cut in half, gristle removed (ask your butcher to do this for you)
- ¼-½ tsp red wine vinegar
- 2-3 tbsp gravy granules, made up to 100ml/3½fl oz gravy with boiling water
- 1 tbsp chopped fresh tarragon leaves
- ½ tbsp chopped fresh parsley leaves
- 1 thick slice crusty white bread, toasted
- Heat one tablespoon of the oil in a small, non-reactive frying pan over a medium heat. Add the button onions or shallots and fry all over for 5-6 minutes, or until softened and pale golden-brown. Remove from the pan and set aside.
- Add another tablespoon of oil to the pan the onions were fried in. Add the lardons and mushrooms and fry for 4-5 minutes, or until pale golden-brown. Remove from the pan and set aside with the onions.
- Add the remaining tablespoon of oil to the same pan. When the oil is hot, add the kidneys, cut-sides down, and fry for 3-4 minutes on each side, or until golden-brown and just cooked through.
- Remove from the pan and set aside with the onions, bacon and mushrooms.
- Add the red wine vinegar to the pan. When it simmers, scrape up any burned bits from the bottom of the pan using a wooden spoon to deglaze the pan, then add the gravy.
- Return the kidneys, onions, bacon and mushrooms to the pan and bring the mixture to a simmer. Continue to simmer until the kidneys and vegetables have warmed through, then stir in the herbs.
- To serve, place the toast into a shallow serving bowl. Spoon over the pan-fried lambs' kidneys, vegetables and gravy.