Richard Corrigan cooks lambs’ liver and kidney, with braised kale and crushed potatoes on Food and Drink.

Richard says: “Lambs’ liver and kidney take centre stage in this dish. These cuts are packed with flavour and great value for money. Serve with kale and potatoes for a cheap gourmet meal.”

The ingredients are: 2 large red onions, thinly sliced, 1 tsp rapeseed oil, 1 tbsp Dijon mustard, pinch caster sugar, 500g medium-size floury potatoes, peeled, 5 tbsp milk, 110g butter, 300g kale, stemmed and chopped into 2.5cm pieces, reserve a few leaves for garnish, 4-5 bacon rashers, rind on, vegetable oil, for frying, 500g lambs liver, unsliced, small bunch sage, bruised, 3 garlic cloves, crushed, 8 lambs’ kidneys, cut into quarters, 2 tbsp ground cumin and salt and freshly ground black pepper.