Ingredients

Finely chop the onion, and parsley. Core the kidney and cube, about cm sq, or ask your butcher to do it for you

Heat the pan with a knob of butter

Fry the onions first just to soften not brown

When onions are softened, couple of minutes or so, add the cubed kidney, if its a bit dry add another smaller knob of butter

After a couple of minutes add the cracked black pepper, anything from half a teaspoon or more to taste, I like a bit of hit so its just under half a dessert spoon

Cook until the kidneys cooked right through just ( no red).

Add the chopped parsley, stir in. Toast on!

Add the double cream about 2 desert spoons

Cook off the cream being careful not to burn it, it will darken but coat everything in a sauce.

Traditionally served on fried bread done in fat but in these days of less fat, just toast , enough for 2.

Nice! Lambs livers not so good as it dissolves more and gives a much stronger flavour, but up to you if you want to try it ?