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Kidneys turbigo

Matthew Fort from Market Kitchen
If you like offal, you will love Matthew Fort's rich stew

Kidneys turbigo

Method

1. Skin and core the kidneys then cut in half lengthways. Heat the butter in a large frying pan and brown the kidneys with the sausages. Add the onions and mushrooms and brown. Drain off any fat and set the kidneys aside.

2. Add the tomato purée, sherry, Worcestershire sauce, mustard and stock. Season and stir well.

3. Bring to the boil and cook over a low heat for 10 minutes.

4. Mix the cornflour with a couple of tablespoons of water and stir into the pot to thicken the sauce. Cut the kidney into bite-size chunks, return to the pan to warm through. Serve with a sprinkling of chopped parsley.

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Serves: 4

Prep: 10 min
Cook: 25 min

Ingredients
8 pigs kidneys
25g Butter
225g wild boar sausages
100g small Onions
100g button mushrooms
2 tbsp tomato purée
150ml dry sherry
1/2 tsp English mustard powder
splash Worcestershire sauce
150ml brown stock
2 tsp cornflour
2 tsp chopped Parsley