Serves 1.

• 2 lamb’s kidneys
• knob of butter
• tsp dried oregano
• slug of Worcestershire sauce
• 2 tablespoons crème fraîche
• half a teaspoon of smoked paprika
• salt and pepper

Wash and slice the kidneys in half. Remove the white bits with sharp kitchen scissors. Fry on each side for a few minutes in the hot butter. Add salt & pepper, a slug of Worcestershire sauce. When the kidneys are cooked, add the crème fraîche and serve on toast or crusty bread with a sprinkling of paprika. Offally good.

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