Pork Kidneys with Mustard Cream Sauce recipe | Delia Smith

Ingredients

• 4 pork kidneys, soaked overnight in cold water
• 2 tablespoons cream
• 1 tsp plain flour
• a pinch cayenne pepper
• salt and freshly milled black pepper
• 1 large onion, peeled and chopped
• 1 clove garlic, crushed
• 2 oz (50g) lard
• 1/4 pint (150ml) stock or water
• 1/4 pint (150ml) dry cider
• 11/2 teaspoons English mustard powder
• 11/2 teaspoons Dijon mustard
• generous pinch of thyme