Nutritional information typical values per 100g,
as sold
Energy
97 kCal
Fat
3 g
of which saturates
1 g
Carbohydrate
0.8
of which sugars
0 g
Fibre
0 g
Protein
16 g
Salt
0.156 g

Here's cooking instruction for :
1. Prepare the by removing any excess fat and membrane. Rinse the kidney under cold water and pat it dry with a paper towel.
2. Heat a skillet or frying pan over medium heat and add a small amount of oil or butter to prevent sticking.
3. Once the pan is hot, place the in the pan. Cook for about 2-3 minutes on each side until they are nicely browned. Be careful not to overcook them as they can become tough.
4. If desired, you can add some finely chopped onions or garlic to the pan and Sautéed them with the kidney for extra flavour.
5. Remove the kidney from the pan and let it rest for a couple of minutes. This allows the juices to redistribute and keeps the kidney tender.
6. Slice the into bite-sized pieces and serve immediately. It pairs well with a side of roasted vegetables or a fresh salad.
Note: Cooking times may vary depending on the size and thickness of the . It's important to ensure that the kidney is cooked to your desired level of doneness while keeping it tender.

Cook Before Eating. Consume On Day Opened. Store Below 3°C Or Freeze On Day Of Purchase For 6-9 Months. Defrost Thoroughly In Fridge Before Cooking.

Chippenham Unit
The Black Farmer, Unit 10, Bumpers Farm Enterprise, Vincients Road, Chippenham, SN14 6QA

Brixton Store
The Black Farmer Brixton Farmshop. 25-27 Market Row, London SW9 8LD

White City Store
The Black Farmer, Unit 1, 2 Television Centre, 101 Wood Lane, White City, W12 7FR