This serves two as a main dish, but would serve 4-6 as a starter. I used lamb's kidneys, which are quite small. Seemingly beef and pork kidneys require long slow braising before they become tender, so this recipe would need to be changed if you were using beef or pork kidneys.

Lamb's kidneys in a rich wine and cream sauce

2 medium onions, chopped
2 cloves of garlic, crushed or chopped
150 ml heavy cream
200ml wine (1/4 bottle)
400-500gm kidneys
seasoning

1. Use scissors to cut out the central core from the kidneys.
2. Put the cream into a pot and start to simmer it to thicken it up.
2. Gently fry the onions until transparent, then add the garlic and fry a little more.
3. Raise the heat of the frying pan and add the kidneys, plus seasoning. Quickly fry them for 2-3 minutes, until they are no longer bloody, then remove them from the pan.
4. Reduce the heat and add the cream to the onions and continue to reduce the sauce until thick enough. Add the wine and simmer to reduce the sauce a little more if necessary, then add the kidneys and gently simmer them until they're completely cooked - only another minute or two.

This is a rich tasting, filling dish. The kidneys should be soft. Don't overcook them or they will go rubbery.