Kidneys with Sweetcorn

A simple luncheon or supper dish, Kidneys with Sweetcorn may be served with fresh peas or green beans and crisp thin toast.

12 oz. canned sweetcorn, drained

5 fl. oz. single cream

2 teaspoons chopped fresh chives

1 teaspoon chopped fresh parsley

½ teaspoon salt

½ teaspoon black pepper

1 oz. butter

12 lambs’ kidneys, cleaned, prepared and cut into J-inch slices

Puree the sweetcorn in an electric blender with the cream. Alternatively, put the corn through a food mill and mix in the cream. Put the corn puree into a small saucepan. Stir in the chives, parsley, salt and pepper. Place the pan over low heat and cook for 5 minutes or until the mixture is very hot. Do not allow it to boil. Remove the pan from the heat and keep the puree hot while you fry the kidneys.

In a large frying-pan, melt the butter over moderate heat. When the foam sub-sides, add the kidney slices and, turning them frequently, cook for 5 minutes or until they are cooked through.

Spread the sweetcorn puree on a heated serving dish and arrange the kidneys beside or on top of it.