Beef Kidney (500g)
A funny looking thing made up of lots of different round-ish blobs. Trim off any fat and gristle, before chopping for use in a particularly beefy steak and kidney pie. It is quite strong in flavour, which is why many cooks use lambs’ kidneys in a stew. The fat from around the kidneys is known as suet – essential in the making of a proper steamed pudding.