Devilled Kidneys on Toast

Name: Devilled Kidneys on Toast
Prep time: 5 min
Total time: 5 min
Yield: 4 people
Cuisine: British
Ingredients: 400 g Lamb kidneys; 35 g Butter; 1 Shallot; 1 tsp Dijon mustard; 2 tsp Worcestershire sauce; 1 pinch Cayenne pepper; 60 ml Cream; 1 tbsp Parsley; 4 slices Sourdough or country bread; to taste Salt; to taste Black pepper

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This punchy breakfast-room classic uses mustard, Worcestershire and cayenne to turn kidneys into a sharp, buttery British treat.

Serves: 4 people

Preparation time: 5 min

Ingredients

Lamb kidneys – 400 g
Butter – 35 g
Shallot – 1
Dijon mustard – 1 tsp
Worcestershire sauce – 2 tsp
Cayenne pepper – 1 pinch
Cream – 60 ml
Parsley – 1 tbsp
Sourdough or country bread – 4 slices
Salt – to taste
Black pepper – to taste

Method

Trim and halve the kidneys, removing any tough white centres. Fry briefly in butter with shallot until just coloured. Stir in mustard, Worcestershire, cayenne and cream, then simmer for a minute until glossy. Spoon over thick toasted bread and finish with parsley and black pepper.