1 - Heat oven to 160C/fan 140C/gas 3.

2 - Heat some dripping or butter in a large shallow casserole dish, brown the lamb in batches, lift to a plate, then repeat with the kidneys.

3 - Fry the onions and carrots in the pan with a little more dripping until golden.

4 - Sprinkle over the flour, allow to cook for a couple of mins, shake over the Worcestershire sauce, pour in the stock, then bring to the boil.

5 - Stir in the meat and bay leaves, then turn off the heat.