(SERVES 4)- 25 g/1 oz/2 tbsp low-fat spread
- 8 lambs` kidneys, cored and quartered
- 100 g/4 oz button mushrooms, sliced
- 2 onions, thinly sliced
- 45 ml/3 tbsp low-fat single (light) cream
- 15 ml/1 tbsp sherry
- Chopped parsley, to garnish
To serve:
- 100 g/4 oz flat noodles, boiled
- Mixed Green Salad
Melt the low-fat spread in a large frying pan (skillet). Add the kidneys, mushrooms and onions and stir. Cover with foil or a lid or cook gently for 10 minutes, stirring occasionally. Add the remaining ingredients and heat through. Spoon on to warmed plates with the boiled noodles to one side. Sprinkle with chopped parsley and serve with Mixed Green Salad.
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