Sauteed kidneys with mash

Ingredients

For the mash
300g/11oz King Edward potatoes, peeled and cut into chunks
50g/2oz butter
110ml/4fl oz double cream
For the kidneys
50g/2oz butter
300g/11oz lambs' kidneys, cleaned and trimmed
2 shallots, sliced
75g/3oz button onions, peeled
150g/5oz wild mushrooms
50ml/2fl oz brandy
90ml/3½fl oz chicken stock
90ml/3½fl oz double cream
2 tsp wholegrain mustard
3 tbsp chopped fresh flatleaf parsley
salt and freshly ground black pepper

Method

1. For the mash, place the potatoes into a pan of salted water, bring to the boil and cook for 10-15 minutes, or until tender.
2. Drain the potatoes, then return to the pan and gently heat to get rid of any excess moisture. Remove from the heat and mash with the butter and cream until smooth and creamy. Season, to taste, with salt and freshly ground black pepper. Set aside and keep warm.
3. For the kidneys, melt the butter in a frying pan and add the kidneys. Fry the kidneys for 2-3 minutes on both sides, or until golden-brown all over. Remove from the pan and set aside.
4. Return the pan to the heat and add the shallots and onions. Fry for 1-2 minutes, or until softened, then add the mushrooms and cook for a further minute.
5. Pour in the brandy and carefully set alight. Allow to flambée until the flame goes out. (CAUTION: do not leave the lit pan unattended.) Pour in the stock and simmer for 1-2 minutes, then stir in the double cream and mustard. Return the kidneys to the pan and simmer for a further 1-2 minutes to warm through. Stir in the parsley and season, to taste, with salt and freshly ground black pepper.
6. To serve, spoon the mash onto the centre of a serving plate then spoon over the kidneys.