INGREDIENTS:

For the kidneys:

• 4 lambs kidneys, slit in half lengthways, retaining the kidney shape
• 3 tbsp plain flour
• 1 tsp cayenne pepper
• 1 tsp dry English mustard
• Sea salt and freshly ground black pepper
• 25g butter
• 1 shallot, finely chopped
• 1 tbsp Worcestershire sauce
• Splash beef or lamb stock
• 2 tsp Dijon mustard
• 2 tbsp double cream
• 2 tbsp chopped parsley
• 2 tbsp chopped gherkins
• 2 pieces of seeded toast

For the mushrooms:
• 300g field mushrooms
• 2 tbsp olive oil
• 1 garlic clove, crushed
• 1 tbsp thyme leaves
• 1 tbsp balsamic vinegar


METHOD:

For the mushrooms:

• Preheat oven to 230°C / 450°F / Gas mark 8.
• In a large bowl, combine mushrooms, oil, and salt and pepper to taste. Toss with garlic, vinegar, and thyme to mix well. Spread evenly on a baking sheet.
• Place on the lowest rack in oven and roast for 10 minutes, or until juice from mushrooms has almost evaporated. Turn mushrooms over and continue roasting for an additional 10 minutes, or until they are browned all over. Adjust seasoning and serve.

For the kidneys:
• Nip out the white fatty gristle of the kidneys with a knife or scissors, and cut into thin slices. Mix together the flour, cayenne pepper, mustard, salt and pepper in a bowl.
• Get the frying pan very hot, throw in a knob of butter and as this melts, roll your kidneys in the spiced flour. Then shake them in a sieve to remove excess. Place them in the sizzling pan, cook for 2-3 minutes on either side. Remove and set aside. Add the shallots and cook for 2 minutes then add a splash of Worcestershire sauce and the stock to the pan and cook for 1 minute. Then add mustard, cream, gherkins and parsley.
• Remove the kidneys, place on the pieces of toast. Let the sauce reduce and emulsify in the pan and then pour over the kidneys and toast. Serve with the mushrooms.

Find all the recipes from ITV1's Daily Cooks Challenge at www.cooksforcooks.com