Yep, I reckon that over the last 15 or so years I’ve written at least 80 posts about my exploits in the kitchen. From now on I intend to number them, as they should include hints, tips and the like beyond just straight recipes. As an example here is one of the recent experiments.

Lamb’s Kidneys with Linguini.

This was a further incarnation of my infinitely variable (see for instance here and here). I’m not going to give you the full method; you know how to cook my pasta recipes by now (if not, see the links above)!

On this occasion I used a handful of lamb’s kidneys, cut into 5-10mm slices, and added cherry tomatoes, mushrooms and some asparagus (cut into 2-3cm pieces). It was the usual method, although you’ll need to ensure the kidneys go early in the pan and are well on the way to being cooked through before adding the veg.

It went down well with a bottle of robust red wine.