Ingredients

• 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
• 2 slices white bread
• toasted
• 1 tbsp chopped fresh flatleaf parsley

Directions

• Heat a frying pan until hot
• then add the butter and kidneys and fry for 2-3 minutes
• until golden-brown all over.
• Place the Worcestershire sauce
• tomato purée
• lemon juice
• mustard powder and cayenne powder into a bowl and whisk together well.
• 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.