This delightful dish of kidney in a Madeira sauce, created by our longstanding customer and friend Henry Harris, showcases our veal kidney in all its glory. The sauce is made with a generous helping of Madeira (naturally!) and enriched with a reduced veal stock. This recipe is part of our nose-to-tail campaign with Great British Chefs, encouraging people to eat more offal and adopt a more sustainable diet. SEE THE RECIPE HERE