Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Serves
Serves 2

From Saturday Kitchen
Ingredients
For the kidneys
- 20g/¾oz unsalted butter
- 6 lambs’ kidneys, skinned
- 1 banana shallot, peeled and diced
- 1 tbsp baby capers
- 1 tbsp sherry vinegar
- salt and freshly ground black pepper
- bunch watercress, to serve
For the broad beans
- 100g/3½oz double podded broad beans
- 1 tsp fresh tarragon, chopped
- 1 lemon, peeled and cut into small chunks
- 1 tbsp olive oil
- salt and freshly ground black pepper
For the black pudding
- 2 tbsp vegetable oil
- 100g/3½oz black pudding
- 30g/1oz panko breadcrumbs
Method
To make the kidneys, heat the butter in a frying pan. Season the kidneys with salt and pepper and fry in the foaming butter on both sides for 2–3 minutes until cooked through. Add the shallot, capers and sherry vinegar. Sizzle a bit and then toss into a colander to rest for 2–4 minutes before slicing.
To make the broad beans, blanch the broad beans in a saucepan of boiling salted water. Drain and toss with the tarragon, lemon pieces and olive oil in a bowl. Season with salt and pepper.
To make the black pudding, heat the oil in a frying pan, crumble and fry the black pudding until crisp. Stir in the breadcrumbs and cook until golden. Set aside on a plate lined with kitchen paper to drain.
To serve, scatter the watercress onto a serving plate and add the broad bean mixture. Scatter over the black pudding and sliced kidneys.