Prepare the kidneys. Soak them in milk for at least 30 minutes and then pat dry with kitchen/paper towels. Then get rid of any fatty bits and the white rubbery core with scissors and chop them into chunks similar in size to your beef stewing meat.

Drizzle a tablespoon of olive oil into the cooking pot. Press sauté. As it warms up peel and dice the onion. Then cook the onion until it has softened and then set aside.

Add another tablespoon of olive oil add the chunks of steak and brown on all sides.

Then also put the steak to one side and rinse and repeat with the kidneys using the last tablespoon of oil and giving them a good browning on each side.

Add the steak and onion back into the cooking pot, pour in the flavour jug and give it a good stir to get rid of any bits stuck to the bottom of the cooking pot.

Place the lid on the ninja foodi as your steak and kidney is now ready to be cooked. Set the valve to sealing and pressure cook for 45 minutes followed by a 10-minute delayed release.

After lifting up the lid add in the gravy granules and seasonings. Making sure you give it a good seasoning of salt and pepper. You shouldn’t need to put it back onto sauté as it will still carry a lot of heat from pressure cooking. Allow it to thicken and then you are ready for making your steak and kidney stew into a pie. Then move to the filling to one side, clean out the cooking pot and its ready for the pie.

Roll out the pastry to cover the bottom of your pie tin. Then add the baking beans to your pie tin and then add it onto the rack. Lower the rack into the cooking pot. Press bake or air fry and set the temperature to 160c/320f and cook for 30 minutes.

Carefully remove the rack from the cooking pot and remove the pie tin from the rack. Remove the baking beans and set aside to cool them down. Add in the steak and kidney filling to the pie bottom.

Top with the remaining pastry, you may need to roll again and you can use your finger and some cold water on your finger to create a wet bit around the edge of the pie. This will help it stick. Use scissors to the centre of the pie to create a hole for your steam to escape.

Then add the pie back to the rack, the rack into the cooking pot and cook on the same setting and temperature for 25 minutes until golden.

Then serve with mashed potatoes, peas and gravy.