I've just managed to buy two pig's kidneys from Harrods and am anticipating a delicious lunch; devilled kidneys in a mustard, vinegar and honey sauce.

Anyone here old enough to remember when the best pork chops came with kidneys attached?

I gather it was an EEC ruling that has now banned them.

I find Lambs Kidneys easily enough but there never seem to be pig's ones.

What a silly rule and why is it?

And of course the result was disappointing; not as delicious as I remembered and obviously nicer when fried with the parent chop.

I think I'll stick to lamb's kidneys (and chicken livers in the offal area).

Not an offal fan most of the time, although my dearly beloved is.
We just had very nice farm sausages, with onion marmalade, positioned in a tower of cous-cous.
A North African take on bangers & mash.
J?You could have made that sauce in ten minutes! I often get tempted by shop ones, and they allways dissapoint.
Mince an onion, reduce the vinegar, and add the honey and mustard right at the end. In fact I will do this tommorow, with the turkey crown roast I am defrosting for the regular Sunday blow out.