Beef kidneys – diced

It's true.

Not everyone's a fan of Kidneys. 

And that's a shame, because most people have never even tried them – even in a Steak and Kidney pie. But for those in the know they're delicious, and almost always served with a sauce. 

The thing is, they've got to be cooked right. Do that and you'll get a clean fresh taste with a uniquely soft texture. 

And that means soaking them in milk, or water with a bit of salt or vinegar for up to an hour. Then dry them well, before you cook them.

The one thing you never do with beef Kidney is over cook it – like all beef cuts, beyond 70°C and they'll get dry and tough. And finally, with Kidneys, you can never add enough Worcester sauce to the mix.