Devilled Kidneys and Mushrooms

Preparation time:   6 mins
Cooking time:          14 mins
Serves:                      4

What you need

12 John Penny lambs' kidneys
25g butter
1 small onion, chopped finely
250g button mushrooms, quartered
2 teaspoons wholegrain mustard
1 tablespoon Worcestershire sauce
1 tablespoon mushroom ketchup
1 teaspoon cornflour
2 tablespoons single cream
Freshly ground black pepper to taste
Toast triangles, to serve

How to cook

Cut the kidneys in half lengthways, remove the membranes and cores and set aside.

Melt the butter in a frying pan and cook the onion for 3 minutes.

Stir in the kidneys, cover and cook for 5 minutes. Add the mushrooms and cook for 3 minutes.

Mix the mustard, Worcestershire sauce and mushroom ketchup into the kidneys, stir, cover and cook for 3 minutes.

Blend the cornflour with the cream, stir into the kidney mixture and simmer for 2 minutes, until thickened.

Season with pepper. Serve with toast triangles.

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