Ingredients

• 6 lambs’ kidneys
• about 375g/13oz
• skinned
• 2 tbsp plain flour
• 25g/1oz butter
• 1 onion
• thinly sliced
• 1 tbsp tomato purée
• 1 tbsp English mustard
• 1–2 tbsp Worcestershire sauce
• 4 thick slices crusty bread
• butter
• for spreading
• small bunch flatleaf parsley
• finely chopped (optional)
• salt and freshly ground pepper

Directions

• Rinse the kidneys under cold running water and pat them dry with kitchen paper. Using scissors
• carefully cut the white cores out of the kidneys and discard them
• then cut the kidneys into chunky pieces.
• Tip the flour into a freezer bag and season well with salt and pepper. Add the kidneys and toss them until well coated in flour.
• Melt the butter in a large frying pan. Add the onion and fry gently for 3–4 minutes
• or until soft and slightly golden-brown
• stirring regularly.
• Shake off any excess flour from the kidneys and add them to the pan. Cook over a medium-high heat for 2–3 minutes
• turning occasionally.
• Add the tomato purée and mustard to the pan
• then gradually add 300ml/10fl oz of water
• stirring constantly. Bring to the boil
• add a tablespoon of the Worcestershire sauce and season with salt and pepper.
• Reduce the heat and simmer gently for 15 minutes
• or until the kidneys are tender and the sauce is thickened
• stirring occasionally. Add a little more Worcestershire sauce to taste if you like.
• While the kidneys are cooking
• toast the bread on both sides
• then spread with butter and put on four small plates. Spoon the kidneys and sauce over the buttered toast and scatter with the parsley
• if using. Serve immediately while piping hot.