Ingredients

• 4 lambs' kidneys
• skins and white core removed
• milk
• for soaking (optional)
• 4 tbsp plain flour
• 1 tbsp salt
• 1 tsp paprika
• 25g/1oz butter
• ½ tbsp Worcestershire sauce
• 150ml/5¼fl oz vegetable stock
• 2 tsp Dijon mustard
• hot buttered toast
• to serve

Directions

• If you do not want your kidneys to taste too strong
• soak them in a bowl of milk for 30 minutes
• then drain.
• To prevent the kidneys from curling up when cooking
• soak in a bowl of hot water for 2-3 minutes
• then rinse with cold water to refresh.
• Mix the flour
• salt and paprika together in a bowl and use to dust the prepared kidneys.
• Melt the butter in a small frying pan and fry the kidneys over a low heat for 2-3 minutes on each side
• or until golden-brown all over but still slightly pink inside.
• Drizzle the Worcestershire sauce
• vegetable stock and mustard around the kidneys and simmer until the liquid reduces slightly and the kidneys are cooked through.
• Pile the kidneys onto hot buttered toast and serve immediately.