Devilled Kidneys

A light winter lunch for when you’re fed up with soup.

serves 2

Ingredients

4 lambs kidneys or 2 pork kidneys
1 small onion, finely chopped
1 tablespoon olive oil
1 tablespoon Worcester sauce
1 heaped teaspoon wholegrain mustard
60ml Marsala wine
1 tablespoon tomato puree
1 heaped teaspoon chopped chives
2 x 2cm thick slices granary bread

Method

1. Remove any white bits from the kidneys and cut into bite size pieces.
2. Heat the olive oil in a small frying pan then gently fry the onion until it’s soft but not coloured.
3. Add the kidneys and fry for a few minutes until they’re browned.
4. Add the Worcester sauce, mustard, Marsala and tomato puree to the pan. Stir until all the ingredients are thoroughly mixed together.
5. Leave the kidney mixture to reduce slightly for approximately 2 minutes.
6. Meanwhile, toast the bread.
7. Stir the chives into the kidney mixture then divide the mixture equally between the two slices of toast.
8. Serve on its own or with a side salad.