Just a quick one because it has been a while and I'm on deadline writing about a city I haven't visited for four years. But I made, again from Fergus Henderson's book Nose to Tail Eating, a lamb and barley stew last night. Very simple, and, to use a Hendersonism, fortifying. While up in Meads butchers I also bought some lamb's kidneys.
To follow Nose to Tail still, I halved them so the shape is retained. I dabbed them in a mixture of flour, paprika (no cayenne) and mustard powder, threw them in a very hot pan.
Two minutes each side, with a good splash of Worcester sauce (lots here – I had to add some at the end, it takes the offally bite out) and I added some lamb stock, although it said chicken. Wait until the stock is emulsifying and then pour yourself a stout (I tried Beachy Head – sadly not great at all. It tasted immature and on the point of fermenting again – although its best is excellent) and pour the kidneys and lovely juice over some buttered toast. Eat.
Click here for more stories about Life
Click here to follow Sabotage Times on Twitter
Click here for more Adventures in Offal