Trim any excess fat from the chops, melt it down and use it to fry the chops and kidneys over a high heat for 3 to 4 minutes. Rinse the potatoes thoroughly in cold water and put a layer of them in a deep ovenproof dish. Lay some of the chops on top and cover with a layer of kidneys and onions. Continue with these layers, seasoning each with salt and pepper, and finishing with a layer of potatoes. Pour over the stock and brush the potatoes with melted lard or dripping, or the melted-down fat from around the kidneys if available.
Cover with a lid and
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