Ox Kidney Diced, Daylesford (300g) | Abel & Cole

Ox Kidney Diced, Organic, Daylesford (300g)

(£1.50 per 100g)
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This organic, diced ox kidney has a wonderfully full-bodied flavour. Try yours in stews and casseroles, or cook it until slightly pink, with mustard and tarragon. All of Daylesford’s organic British Beef cows graze and forage freely on clover-rich, organic pastures. Animal welfare is the number one priority for our friends at Daylesford, and their cows are raised with care and respect, in line with compassionate, organic farming principles.

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"Over thirty-five years ago, we began to turn our family’s farmland over to sustainable, organic farming, first in Staffordshire and then in the Cotswolds. What began as a simple passion for real food and a desire to feed our children better has grown into Daylesford as we know it today, one of the most sustainable organic farms in the UK,” says Carole Bamford, founder of Daylesford. With over 100 organic food awards under their belt, Daylesford are dedicated to growing, making and cooking seasonal, organic food. They’ve a few simple rules to help guide their way. The food must be fresh, full of flavour and contain as many natural vitamins and minerals that come from food that’s harvested (and eaten) at its best. Daylesford are true champions of organic, sustainable farming on their land in Gloucestershire and are fully certified by the Soil Association.

Ingredients & allergens

100% Organic Ox Kidney*

*= produced to organic standards.

While we do everything we can to ensure the information on this page is correct, ingredients, nutritional and dietary information are subject to change. So along with the information on our website, we always recommend that you read each label carefully before enjoying your items


Nutritional Information per 100g/ml
Energy (kJ): 370
Energy (kcal): 88
Fat (g): 2.1
of which saturates (g): 0.8
Carbohydrate (g): 0.0
of which sugars (g): 0.0
Protein (g):17.2
Salt (g): 0.4

Storage & prep

Keep refrigerated. Gently rinse the diced ox kidneys under cold water, and place in a medium bowl. Pour in enough milk to cover. Leave to soak up to an hour. Drain milk from kidneys and coat in seasoned flour. Fry in a thick bottomed pan on a medium high heat, until nice and brown on the bottom. Turn, and cook until browned all over.  Add a good beef stock, just enough to cover the kidneys. Heat to boiling slowly, then turn down and simmer for about 10-20 minutes until cooked. 

Suitable for freezing. Freeze on day of delivery and consume within one month. Defrost thoroughly and use within 24 hours, do not refreeze once thawed.


Food Contact Material: Plastic - Apet/Rpet/Cpet, Non-Black (Recyclable - Widely recyclable)
Lid/Cap: Plastic - Hdpe, Non-Black (Not Currently Recyclable)
Labels: Paper/Card (Recyclable - Widely recyclable)
Contains BPA: No - does not contain BPA

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