Les Rognons de Veau à la Garonnaise

Veal kidneys seem almost impossible to obtain in England–perhaps they are kept for restaurants which have evolved all manner of complex ways of showing off with them. Once again the South-West prefers a simpler approach, avoiding complicated sauces and concentrating on depth of flavour and first–class raw materials. Here is a recipe which makes the best use of Marmande tomatoes and prunes from Agen – produced from opposite banks of the river Garonne.