Michelle's FreeFrom Lamb's Kidneys with Red Peppers and Oat Cream
Wheat, gluten, corn, soya, dairy & egg; can be nut free

A lovely way to serve kidneys – designed to appeal even to offal haters!

Serves 6

4 tbsp olive oil
2 large red peppers, finely sliced
2 medium leeks, finely sliced
4 heaped tsp paprika
300g / 11oz basmati rice
12 lamb’s kidneys, trimmed and halved
350ml / 12fl oz oat cream
75g / 2 1/2oz pine nuts – lightly toasted
sea salt and freshly ground black pepper
200g / 7oz young spinach leaves
1 tbsp goat butter or olive oil

In a wide pan, heat the oil and add the peppers, leeks and paprika. Stir well and fry gently for 10–12 minutes or until the peppers and leeks are soft.
Meanwhile, boil the rice in plenty of lightly salted water for 8–10 minutes or until just cooked.
Add the kidneys to the vegetables and cook for a couple of minutes, then add the cream and pine nuts. Cook for long enough to heat the cream through then season to taste.
Meanwhile, as soon as the rice is cooked, add the spinach to the rice pot, stir around for 30 seconds to wilt the spinach leaves then drain. Stir in the butter or extra oil and serve with the kidneys.

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