Lambs’ kidneys with broad beans, black pudding and watercress

Matt Tebbutt recipe

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 2

Scallops and prawns with ham butter and peas and broad beansBy Matt Tebbutt
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

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