Instructions: Starting from the outside edge, slice the kidney almost through. Open out the kidney and skewer crosswise through each half. Season well.

Melt the oil and 1/2 the butter in a fry pan and when hot, add kidneys. Cook quickly on each side for 1-2 minutes or until firm but still tender and lightly browned. Remove from heat and keep warm.

Prepare the sauce:
Heat extra butter in pan, add white wine, lemon juice, cream and stock, bring to the boil. Remove from heat and stir in sour cream, egg yolks,herbs and mustard. Stir over a very low heat until sauce thickens,season.

DO NOT BOIL.

Melt remaining butter in a separate pan and cook bacon until lightly browned. Toss through spinach and heat. Season and divide between 4 plates. Place kidneys on top and spoon over sauce.

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