Hay-smoked pork kidneys with savora mash

by Pascal Aussignac
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Ingredients

Fresh Meat

  • 2 pigs kidney's, trimmed

Speciality Ingredients

  • 100g of fresh hay, clean

Dairy

  • 1 knob of butter
  • 200g of butter, diced
  • 50ml of whole milk
  • 100ml of double cream

Fruit & Vegetables

  • 500g of Maris Piper potatoes, peeled
  • 1 garlic clove, finely chopped

Store Cupboard

  • 100g of savora mustard, or English
  • 80g of wholegrain mustard
  • salt
  • pepper

Beverages

  • 20ml of dry vermouth