Grilled kidneys with parsley butter

• 1 bunch watercress with large leaves for garnish
• 8-12 lamb’s or 4 pig’s kidneys</

To make the parsley butter chop the parsley finely. Then allow the butter to soften to room temperature in a bowl. Mash it with a fork, add the parsley, lemon juice, salt and pepper and mix until smooth. Allow to set in a cold place.

Wash and pick over the watercress, and shake it dry in a cloth. Now skin the kidneys if they have not already been skinned. Split them down the rounded sid