Recipe: Devilled Kidneys on toast

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  • 1 tbsp butter
  • 4 lambs' kidneys, trimmed and cut into chunks
  • 1 tsp Worcestershire sauce
  • 2 tsp tomato purée
  • 2 tsp lemon juice
  • 1 tsp English mustard powder
  • pinch cayenne pepper
  • salt and freshly ground black pepper
  • To serve
  • 2 slices white bread, toasted
  • 1 tbsp chopped fresh flatleaf parsley


      • Place the Worcestershire sauce, tomato purée, lemon juice, mustard powder and cayenne powder into a bowl and
      • whisk together well.
      • Heat a frying pan until hot, then add the butter and kidneys and fry for 2-3 minutes, until golden-brown all over.
      • Pour the dressing onto the kidneys and stir well to combine. Cook for a further minute or two, until the kidneys are
      • completely cooked through. Season, to taste, with salt and freshly ground black pepper.
      • To serve, place the toast onto two plates and top each slice with the kidneys and pan juices. Garnish with flatleaf parsley.




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