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Meltingly delicious and really good value for money this dish is truly delightful. The kidneys are best served pink and are beautifully sweet and tender. The field mushroom add a real richness, whilst the Crème fraiche adds a lovely velvety finish.

Serves 2

Main Dish

  • 4 small lamb’s kidneys (organic if possible): use a sharp knife to cut them up and remove the outer membrane
  • 40 grams butter, melted
  • Dash of olive oil
  • 5 grams mixed dried mushrooms, soaked in boiling water for 20 minutes, then drained and chopped finely
  • 100 grams flat field mushrooms, sliced thinly
  • ½ teaspoon pink peppercorns, crushed
  • Selection of herby garden salad leaves
  • 2 sprigs of flat parsley

For the dressing

  • 4 tablespoons Crème fraiche
  • 1 teaspoon English mustard
  • Gluten free
  • Dairy free
  • Diabetic friendly
  • Low GI
  • Paleo
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  1. Gently whisk the dressing ingredients together in a small bowl, set aside.
  2. Heat 30 grams of butter and dash of olive oil in a frying pan over medium to high heat. Add the sliced mushrooms, then season and cook for 3 to 5 minutes, stirring occasionally. When cooked, transfer to a plate and keep warm.
  3. Melt the remaining butter and dash of olive oil in the pan and add the kidneys. Season then cook, turning once or twice, for 2-3 minutes until caramelised on the outside but still slightly pink at the centre. Finally, add the crushed pink peppercorns, then transfer to the plate with the mushrooms.
  4. Arrange the salad leaves, flat parsley, mushrooms and kidneys on individual salad plates and top with 1 to 2 tablespoons of the dressing. Serve at once.

Maggie's Tips

  • Kidney’s need to be eaten as fresh as possible, preferably, purchase organic or at least from grass fed animals. Organ meat in general is a nutritional powerhouse: rich in high quality amino acids and loaded with vitamins, minerals, B vitamins etc. Check out Dr. Mercola for more in-depth reading.