Lambs kidneys on toast

1) Heat 2 tablespoons of the oil in a frying pan over a medium heat and cook the shallots, mushrooms and lardons for about 5 minutes until golden. Set aside.
2) Add the rest of the oil to the pan and add the kidneys, cut side down. Fry for 6-8 minutes turning once until just cooked through. Set aside
3) Add the red wine vinegar to the pan to deglaze, scraping up any residue.
4) Mix a tablespoon of the stock with the cornflour.
5) Add the rest of the stock to the pan and bring to a simmer. Add the cornflour mix and stir to thicken.
6) Add the cooked ingredients to the pan and warm through.
7) To serve put the toast in a shallow bowl then top with the kidney mixture and gravy. Sprinkle the herbs over the top.