I was inspired by a recent TV programme about meat eating that suggested the healthiest types of meat to eat are white meats and offal. It prompted me to recall pestering my mum to make what I called "rag of kidneys". She learnt it at a freezer cookery class back in the 60's and it was the only dish she ever made that I can say I really liked (my mum is a reluctant cook). So I have attempted to recreate it here.
Take care seasoning because of the bacon. This is more important if you use stock which will also be salty.