4 lamb kidneys
4 baking potatoes
a little olive oil
8 rashers dry cured streaky bacon
4 oz. butter
4 sprigs parsley, finely chopped)
Preheat the oven to 450ºF. Prick the potatoes with a fork and rub all over in olive oil. Bake for anything up to 1 hour until the skin begins to feel soft to the touch. Halve the kidneys, remove the white ducts with kitchen scissors and wrap each half in a rasher of bacon with a share of the butter and parsley. Cut off the top third of each potato and, using a spoon, create a hole large enough to hold the bacon-wrapped kidney. Stuff the kidneys into the potatoes, put the tops back on and wrap each potato in a generous swathe greaseproof paper, screwing each end tightly. Return them to the oven and cook for another 30 minutes.
courtesy of: Donald Russell, Butcher, Harlaw Road, Inverurie, Aberdeenshire, AB51 4FR, Scotland