Tom Parker Bowles’ Devilled Kidneys

Devilled Kidneys on Toast
Serves 2

This is a classic Victorian and Edwardian breakfast dish, but can be eaten at any time.

Ingredients

• 3 tbsp plain flour
• 1 tsp cayenne pepper
• 1 tsp Mustard powder
• 6 lamb’s kidneys, halved, cores snipped out with scissors
• knob of butter
• splash chicken stock
• splash Tabasco
• splash Worcestershire sauce
• 2 pieces white toast

1. Mix the flour, cayenne, mustard powder, salt and pepper together on a plate.

2. Dust the kidneys with the seasoned flour and shake to remove any excess. Heat a pan until hot, add the butter and fry the kidneys for 2 minutes each side, or until cooked through. Add a splash of stock, Tabasco and Worcestershire sauce, to taste.

3. Remove the kidneys from the pan and cook the sauce until reduced slightly.

4. Serve the kidneys on the toast with the sauce poured over.