Preparation info

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Appears in

Poor Cook: Fabulous food for next to nothing

Poor Cook

By Susan Campbell and Caroline Conran

Published 1971

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  • 4-5 lambs’ kidneys
  • 1 onion, sliced
  • 1 tablespoon olive oil


Sauté the onion in oil and butter, in a sauté pan, without browning. Skin and core the kidneys and chop them into thin slices across. Sauté with the onions, bayleaves and thyme, for five to six minutes. Add the tomato purée and stock, and the vinegar, salt and pepper. Stir in and heat through. Serve with plain rice.