A special treat for a Friday evening to celebrate the delivery of lamb from Mr Roberts, the butcher in Bala. His lamb is superb and now we are well stocked up until next year. Ribs of beef were also included in our order. All now safely stored in the deepfreeze.

This favourite recipe is based on one in Hugh Fearnely-Whittingstall’s The River Cottage Meat Book.

6 lambs’ kidneys
Olive oil
1 glass Madeira, preferably Sercial, or port
1 tbsp white wine vinegar
1 tsp redcurrant jelly
1 tsp English mustard
Pinch cayenne pepper
A few shakes Worcestershire sauce
1 tbsp double cream
Small handful parsley, leaves, cut
Salt and freshly ground black pepper

Remove any membrane, slice the kidneys in half and remove the white core. Heat a little oil in a frying pan and toss the kidneys in the pan for a minute or two until brown. Pour in the Madeira (or port),let it bubble for a moment and then add the vinegar. Add the redcurrant jelly and stir until dissolved. Then add the cayenne pepper, mustard, and Worcestershire sauce. Season with a good amount of black pepper and a little salt. Lower the heat and add the double cream. Do not let the liquid boil but stir for a minute or two until the sauce is reduced and glossy. Taste for salt, pepper and perhaps more cayenne pepper. Turn into a warmed serving dish and top with the cut parsley.

Serve with fried bread and plain rice with a green salad to follow.