Lamb's kidney nicoise

Lamb's kidney nicoise. Photo / Ian Jones

Serves four

8 lamb kidneys, cleaned
16 streaky bacon rashers
16 sage leaves, stem removed
16 roasted tiny potatoes - Maori potatoes are great
Handful runner beans, blanched and seasoned
4 large vine ripened tomatoes, sliced
4 size-5 medium boiled eggs (6 minutes)
Cup basil aioli

Bring 500ml of water with tbsp of sea salt to the boil.

Drop in the kidneys and blanch for one minute then drain and refresh.

Line the bench with a large sheet of cling film and lay out rashers of bacon.

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.

In a frypan, heat a little cooking oil and panfry the kidneys for 2 minutes, turning as you go.

Lay the tomatoes in a circle, season with sea salt and place the salad ingredients on top.

Remove the toothpick and pop the sauted kidneys on and drizzle over the basil aioli and any pan juices left.