The wonderful thing about kidneys is that they miraculously make their own sauce during the few minutes needed to cook them. With the addition of
Remove the skin from the kidneys and slice them across fairly thinly. Peel the onions and slice thinly across. Peel and core the apples, halve them and then cut into thin half-moon slices, putting them straight into a bowl and sprinkling all over with the lemon juice. Chop the parsley — not too finely. Put a shallow serving dish in a very low oven to keep warm.
Melt the butter in a large, heavy-based frying pan over a medium heat, add the kidneys and sauté for only 2-4 minutes, until cooked on the outside but still pink in the centre. Using a slotted spatula, transfer them to the serving dish. Keep warm. Add the onions to the juices in the pan and cook gently until soft. Then add the sherry, mustard and apples and stir gently, at bubbling heat, for 2 minutes. Stir in the crème fraîche, bubble for another minute, then season with salt and black pepper. Stir in the chopped parsley and remove from the heat. Spoon the mixture over and amongst the kidneys in the dish. Serve at once.
© 1997 Josceline Dimbleby. All rights reserved.