Roast Kidneys with Cabbage and Fennel Seeds

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.


  • 4 lambs’ kidneys complete with outer coating of fat, neatly trimmed
  • salt
  • freshly ground black pepper
  • 4 rashers of streaky bacon
  • 950 g/2 oz butter
  • 225 g/8 oz Savoy cabbage, shredded
  • ½ teaspoon fennel seeds
  • 150 ml/¼ pint double cream


Season the kidneys with salt and pepper, then place in a roasting tin and roast in a preheated oven, 230°C/450°F/gas mark 8, for 12 minutes. Allow the kidneys to rest for 5 minutes.

Cut the bacon into strips, melt the butter in a pan and fry the bacon. Add the cabbage, fennel seeds, and salt and pepper to taste and cook quickly over a high heat until the cabbage is tender. Arrange the cabbage on a warmed serving dish. Slice the kidneys and arrange on the cabbage. Keep warm.

Pour off as much fat as possible from the juices in the roasting tin and place the tin over a direct heat. Tip the cream into the tin, bring to the boil and check seasoning. Pour over the cabbage and kidneys and serve immediately.