10 lamb’s kidneys
100g streaky bacon
1-2 garlic cloves
Glass of Tio Pepe
2 sprigs thyme
Salt and pepper
Fry the finely chopped onion in the oil until translucent. Add the diced bacon and chopped garlic. Remove from the pan.
Cut the membranes from the kidneys and slice into little discs.
Add a splash more olive oil to the pan and, over a high heat, add the kidneys. Cook for a couple of minutes until they are sealed and coloured.
Return the onion and bacon to the pan.
Add the glass of Tio Pepe and the thyme. (You can thicken the sauce with a tablespoon of flour if it needs it).
Simmer and season and serve.