Pork and Kidney Pie

• 1 lb pork shoulder or hand of pork
• 3 pig’s kidneys
• 2 teaspoons

Cut the pork and the kidneys in pieces and put them into a pie dish with basil, stock, nutmeg, chopped onion and carrots. Cover with a lid or piece of foil and cook at 325 °F, 170 °C, gas mark 3 for one hour. Cover with pastry lid and bake at 400°F, 200°C, gas mark 6 for thirty minutes.