Instructions: Reduce the demiglace and the port to a thick syrup in a heavy saucepan

In a heavy frying pan melt the butter and rapidly saute the kidneys and the bay leaves for no more than 1 minute.

Remove from the heat and drain on kitchen paper.

Then tip the lot into the sauce and stir thoroughly adding salt and pepper.

Sprinkle with the chives before serving.

This was one of the first dishes to appear on our menu and one which we served most regularly when in Battersea. Although we dont do it any more I like it so much that it is one of the few recipes which I have taken from my first book and which I wish to repeat.

We served the kidneys in a little bowl with a lid and when the lid was lifted the pungent aroma that wafted out was indescribably wonderful the sauce dark and glistening. This is offal at its best. One tip. I always blanch my kidneys first and immediately afterwards rinse them under cold running water before slicing and cooking. This might not appeal to the purist but maybe this is why we got so many compliments from our customers. Kidneys with mustard sauce are also a wonderful combination.

Serves 4

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