• 450-550 g/1-1¼ lb trimmed lamb neck fillets
• 8 lamb’s kidneys
• juice of 1 lemon
• 3 tablespoons soy sauce
• 1 rounded tablespoon tomato purée
• 225 g/8 oz brown-cap mushrooms
• 2 large cloves garlic
• 2.5 cm/1 in piece root ginger
• 1 bunch spring onions
• 25 g/1 oz butter
• 5 tablespoons olive oil
• salt
• black pepper

Slice the lamb fillets crossways in approximately 5 mm/¼ level in strips. Skin the kidneys if necessary and then cut them across in thin slices like the lamb. Put the lemon juice and soy sauce into a bowl and stir in the tomato purée. Then add the lamb and kidneys and stir to coat with the marinade. Cover the bowl and leave in a cool place for several hours.

Shortly before you want to eat, slice the mushrooms across fairly thinly. Peel the garlic and ginger and chop finely. Slice the spring onions, using as much of the green part as possible. Heat the butter and 3 tablespoons of the oil in a large frying pan, add the mushrooms and stir until softened. Then add the garlic and ginger and stir for another 2-3 minutes. Remove from the heat, season with a little salt and pepper and spoon into a large serving dish. Cover with foil and keep warm in a very low oven.

Just before serving, put the remaining oil into the frying pan over a high heat. When the oil is smoking, add the lamb kidneys and marinade. Toss around for 2-4 minutes, really just to seal the meat-both lamb and kidneys should remain pink inside. Finally, stir in the spring onions and remove from the heat. Mix the lamb and kidneys with their sauce into the mushrooms. Taste, add salt and pepper only if necessary, and serve at once.