• 90g calves kidneys

  • 1 pork sausage, pre-cooked

  • 100g peas, pre-cooked

  • 1 tsp English mustard

  • 200ml double cream

  • 1 finely chopped shallot

  • 1 tbsp finely chopped parsley

  • 1 slice crusty country bread

  • 1 clove of garlic

  • 1 tbsp olive oil

  • 1 tsp Madeira


  • 1.

    Heat a pan and add a little olive oil. Soften the shallots quickly and remove from the pan, place the pan back on the heat and cook the kidneys smoking hot. Then add the pre-cooked sausages, shallots, mustard, parsley and Madeira. Bring to the boil and add the cream and peas. Turn to a low heat and hold hot.

  • 2.

    Grill the bread and rub with garlic, pour over olive oil and serve.

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