8 lambs kidneys.2 heaped tspn fennel seed (dry roasted in pan).1 heaped tspn whole pepper corns.4 oz pine nuts.1 large handful fresh coriander.2 tbspn olive oil.2 tbspn fish sauce.4 oz pigs caul or large sausage skins.  “Skin the kidney, split in half and remove the fat and fibres. In a mortar, pound the fennel seed…