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Roast Kidneys with Cabbage and Fennel Seeds
- Serves
4
as a First Course - Difficulty
Easy
Published 1990
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.
Ingredients
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