* 350 g (12 oz) Ready rolled shortcrust pastry
* 25 g ( 1 oz) butter
* 1 onion, peeled and chopped
* 1 small clove Garlic
* 1 bell pepper, de-seeded and chopped into thin slices
* 6 lambs kidneys, trimmed and chopped finely
* 1 teaspoon of sherry vinegar
* 1 tablespoon of freshly chopped parsley
* A few good dashes of Louisiana hot pepper sauce or Tabasco sauce
* 3 free range eggs, beaten
* 45 ml (3 tablespoons) of milk
* Sea salt and freshly ground black pepper

===Method===
* Preheated the oven to 200° C (400° F - Gas 6)
* Roll the pastry and use it to line a greased 20 cm (8") flan tray
* Bake blind at 200° C (400° F - Gas 6) for 10 minutes
* Beat the eggs and the milk and season to taste with salt, pepper and a dash or two of Louisiana hot pepper sauce
* Melt the butter in a frying pan or wok and gently fry the onions and Garlic until soft, about 5 minutes
* Add the chopped kidneys and fry for 4 minutes, stirring all the time
* Season with pepper, Louisiana hot pepper sauce and then deglaze the pan with a teaspoon of sherry vinegar
* Mix the chopped parsley into the kidney mixture
* Fill the flan with the kidney mixture
* Pour the beaten eggs over the kidneys
* Reduce the heat of the oven to 180° C (350° F - Gas 4)
* Bake for a further 40 minutes

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