Lamb's kidney nicoise

Ingredients

16 pieces	Streaky bacon
8	Lamb kidneys, cleaned (Main)
16	Sage leaves, stems removed
16	Maori potatoes
1 handful	Runner beans
4	Eggs, size 5 boiled (6min)
4	Tomatoes, large vine, sliced
1 cup	Aioli, basil flavoured

Directions

1. Bring 500ml of water with tbsp of sea salt to the boil.
2. Drop in the kidneys and blanch for one minute then drain and refresh.
3. Line the bench with a large sheet of cling film and lay out rashers of bacon.
4. Cut the kidneys in half, place a sage leaf on each rasher then place half a kidney on each rasher and roll up and secure with a toothpick.
5. In a frypan, heat a little cooking oil and panfry the kidneys for 2 minutes, turning as you go.
6. Lay the tomatoes in a circle, season with sea salt and place the salad ingredients on top.
7. Remove the toothpick and pop the sauted kidneys on and drizzle over the basil aioli and any pan juices left.