Grilled lamb kidneys with white-bean purée, wilted rocket, merlot jus and summer herb oil

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By Franck Dangereux

Published 2004

  • About

Make this oil in the summer months when the herbs are fresh and full of flavour.

The older generation understands offal, but the perception of eating an animal has changed and become sanitised. This is unfortunate. I was brought up to have respect for the slaughtered animal, and respect meant using every single part of that animal. If a pig was slaughtered on a farm, every part would be eaten, and those that weren’t would be put to some other use, such as brushes made from the hair.