By Keith Floyd
Snip the core from the kidneys, along with any fat or membrane. Rinse them well and dry with kitchen paper. Season with the thyme, celery salt and pepper. Wrap three bacon rashers round each kidney, securing them with skewers.
Now heat the oil in a large frying pan. Pop the kidneys into the hot oil and seal them on both sides for a couple of minutes. Transfer them to a roasting tin and