Authentic Llandudno Braised Kidneys with Black Pepper & Madeira

Clean and slice lamb kidneys. Coat in flour seasoned with lots of cracked black pepper.

Quickly sear the kidneys in hot butter. Add finely chopped shallots and cook for 1 minute.

Pour in a generous splash of Madeira wine and simmer until the sauce reduces to a rich glaze.

Stir in a little cream for a luxurious finish.

Serve immediately on thick buttered toast. A Victorian-era Welsh seaside specialty.