Grilled Barnsley Chop with Devilled Kidneys, Nettl

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Most gardeners work hard to rid their gardens of the stinging nettle, but in the spring the leaves can be harvested to use in a cleansing tea, are tasty with mashed potato, good in soups, lasagna and stews or as here as a delicious sauce.

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Ingredients: •4 Barnsley Chops •A little chopped thyme •4 lamb kidneys •1 cup/200ml whipping cream •2 tbsp strong English mustard •4 tbsp white breadcrumbs •Dash of brandy •1 tsp cayenne pepper •1 tsp cayenne pepper •1 tsp chopped parsley •2 oz/50g butter •4 tbsp nettles – picked / blanched / and roughly chopped •4 tbsp mint – roughly chopped •4 tbsp white wine vinegar •4 tbsp olive oil

Preparation:

Serves 4 •Season the Barnsley chops with salt, pepper and a little chopped thyme and place on a greased tray under a hot grill for about 10 minutes. Turn after 5 minutes and rest in a warm place. • For the devilled kidneys slice the kidneys in half and cut out the fatty sinew. Heat a little oil in a frying pan and fry the kidneys for about 2 minutes until golden brown and just cooked. •Take the kidneys out of the pan and on to an oven proof dish. Deglaze the pan with a little brandy, add cream and mustard and reduce to sauce consistency and pour over the kidneys. • Mix the crumbs, butter, parsley and cayenne together in a bowl and then sprinkle over the kidneys and grill until crumbs are golden brown. • To make the sauce place the nettles, mint, white wine vinegar and olive oil in to a liquidiser and puree check the seasoning. • To serve place the chop on your plate with two half kidneys and spoon nettle sauce around. Serve with pickled red cabbage and new potatoes.