Roast Kidneys with Cabbage and Fennel Seeds

Preparation info

  • Serves


    as a First Course
    • Difficulty


Appears in

The Carved Angel Cookery Book

By Joyce Molyneux

Published 1990

  • About

We buy lambs’ kidneys from Luscombe’s in Totnes, who supply the choicest local lamb. The kidneys are still encased in their natural layer of fat, which just needs to be trimmed to form a neat, even wrapping that will protect and baste the kidneys as they bake.

If you want to serve this as a main course double up the quantities.