Beef In Red Wine Herby Suet Pudding With Cauliflower Cheese And Kidneys Cooked In Sherry

2 onions , finely chopped

50g (2oz) fatty streaky bacon , finely chopped

1 tbsp olive oil

2 tbsp plain flour

500ml (18floz) good beef stock

300ml (11floz) red wine

bouquet garni made from 2 sprigs thyme, bunch parsley and a couple of bay leaves

2 tsp worcester sauce

2 tsp brandy

375g (13oz) self raising flour

200g (7oz) beef suet

1 tsp dried thyme

Pinch dried sage

1tsp sea salt

110-150ml (4-5floz) cold water

1 egg yolk

1 beaten egg , for sealing

2 large potatoes , unpeeled

50g (2oz) butter

8 lambs ' kidneys, halved and cored

2 tbsp olive oil

medium onion , finely diced

1 stick of celery , finely diced

1 carrot , finely diced

2 cloves of crushed garlic

2 tsp fresh thyme leaves

2 tbsp finely chopped flat leaf parsley

2 tbsp creme fraiche

4 tbsp dry sherry (manzanilla is good)

1 head of good lincolnshire cauliflower , broken into florets.

2 tbsp double cream

150g (5oz) lincolnshire poacher cheese , grated

500g (1lb2oz) frozen peas

1 tsp dried oregano

Knob of butter