10        lambs kidneys, skinned, halved, trimmed of fat and cut into bite size pieces
25 ml   olive oil
2         shallots, peeled and finely chopped
200g    button mushrooms
5-10ml English mustard
100ml Madeira wine
250ml brown sauce/demi glaze
           Chopped fresh herbs

Accompaniments
5         Toasted bread slices, (crusty thick and chunky)
           Assorted Salad leaves and honey and mustard dressing

Method

Heat half the oil in a large frying pan, season the kidneys and shallow fry for 3-4 minutes evenly colouring to an appetising golden brown. Remove the kidneys, sauté the chipolatas in the remaining oil along with the button mushrooms, stir in the mustard with the Madeira , flambé, if safe to do so. Stir in the brown sauce, return the kidneys to the sauce bring to the boil. Taste, add additional seasoning if required. Once all is cooked, portion onto crusty toasted bread and served with green dressed salad.