Preparing: Rinse the kidneys thoroughly under cold water. Remove any outer membrane and trim away the white core to reduce bitterness. Slice into halves or quarters as required. Soak in cold water with a little lemon juice or vinegar for 20–30 minutes to help cleanse and mellow the flavour. Drain and pat dry with paper towels.

Browning: Heat a skillet or pan over medium-high heat with a little oil or butter. Add the kidney pieces and sear quickly until they take on colour, about 2–3 minutes. Do not overcrowd the pan. Remove and set aside.

Building Flavors: In the same pan, sauté onions, garlic, or shallots until softened. Add mushrooms, herbs, or spices to taste. Deglaze with a splash of stock, wine, or sherry to lift the flavours from the pan.

Cooking: Return the kidneys to the pan. Simmer gently in the sauce or gravy for 5–10 minutes, just until cooked through and tender. Avoid overcooking, as kidneys can become tough and grainy.

Serving: Serve hot in a rich gravy with mashed potatoes, rice, or crusty bread. Kidneys are also a classic addition to steak and kidney pies or casseroles.

Note: Pork kidneys have a strong flavour if not prepared properly. Be sure to trim thoroughly and soak before cooking. Cooking should be gentle and not prolonged once browned."

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.

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