Trim the fat from the cutlets and scrape the ends of the bones clean. Season with ground black pepper and allow to come to room temperature. The bacon, kidneys and sausages should be at room temperature.

Heat the grill without the grid to high.

Remove the outer skins of the kidneys, snip out the white cores with scissors and cut in half. Remove the rind from the bacon. Prick the sausages all over with a fork.

Brush the grill grid with olive oil and place the sausages on it. Grill, 7.5 cm /3 in from the heat, for 5 minutes.

Season the cutlets with salt and pepper. Turn the sausages and place the cutlets on the grid. Grill for 4 minutes.

Turn the sausages and cutlets and brush with oil. Place the kidneys, cut side up, and the tomatoes on the grid. Brush them with melted butter and season with salt and freshly ground black pepper. Place the bacon on the grid. Cook for 2 minutes, then turn the kidneys and bacon with a fish slice. Brush the kidneys with butter and cook for a further 1—2 minutes. The kidneys should be cooked but still pink in the middle.

Arrange the mixed grill on a warmed serving platter and serve immediately.