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Veal kidneys with peas, orange and carrots

Serves 4

You can actually use lambs' or calves' kidneys for this dish; lambs' are easier to get hold of and cheaper but the calves' have a more subtle flavour. Always make sure the kidneys haven't been previously frozen, as the texture somewhat deteriorates.

350-400g calves' kidneys
Salt and freshly ground black pepper
2 medium carrots, peeled and cut into 5-6cm long matchstick pieces
2 large shallots, peeled, halved and finely chopped
2-3tbsp rapeseed oil
The finely grated zest and juice of 1 orange
150ml white wine
250ml chicken stock
180-200g podded weight of peas
1tsp granulated sugar
1tsp cornflour
A couple of good knobs of butter

Cut the kidneys into 3-4cm nuggets, removing any fat or sinew as you cut them. The kidneys have natural segments that can be cut, if you like.

Heat a tablespoon of the rapeseed oil in a saucepan and gently cook the shallots and orange zest for a couple of minutes until soft. Add the wine, chicken stock and orange juice and simmer until it's reduced by half, then mix the cornflour with a tablespoon of water and stir into the sauce until it slightly thickens.

Meanwhile, cook the peas in boiling salted water with the sugar for 3-4 minutes or until tender; drain, reserving the liquid. Add the peas to the sauce then stir in a knob of butter, season to taste and put to one side.

Season the kidneys, heat the rapeseed oil in a frying pan and cook the kidneys on a fairly high heat for 3-4 minutes, turning them in the pan as they are cooking and keeping them nice and pink. While the kidneys are cooking, cook the carrots in the same water you cooked the peas in for a minute or so, so they still have a bit of bite, then drain.

To serve, reheat the sauce and spoon on to warmed serving plates, then arrange the kidneys on top and scatter the carrots over.