Devilled kidneys

Tamara west

Ingredients

6	Lamb kidneys (Main)
2 Tbsp	Flour
½ tsp	Mustard powder
½ tsp	Cayenne pepper, to taste
2 Tbsp	Butter
2 splashes	Worcestershire sauce
1 handful	Chopped parsley
1 serving	Bread, toasted and buttered, wholemeal or sourdough
½	Lemons

Directions

1. Gently rinse the kidneys in cold water then slice them lengthwise, so you have two B-shaped halves. Use scissors to cut out the little white core from the kidneys.
2. Mix the flour, mustard, cayenne and some salt and pepper to taste in a bowl. Toss the kidneys in the flour mixture, until they're thoroughly coated.
3. Melt the butter over a medium heat in a heavy frying pan until it foams. Add the kidneys and cook for a couple of minutes per side. Avoid overcooking them or they will become chewy. They should be slightly pink in the centre and still soft. As the kidneys are cooking, sprinkle a dash of worcestershire sauce over them.
4. Once the kidneys are cooked, add parsley and take them off the heat. Arrange on hot buttered toast, spoon over the juices from the pan and squeeze over the lemon.

Variations

• If you have some chicken stock in the fridge, adding a couple of tablespoons will keep the kidneys moist as they cook.
• For a more luxurious experience add a splash of dry sherry, 1 tsp redcurrant jelly and a little cream.

This recipe is taken from Lonely Planet’s

The World’s Best Brunches

, recreated by the Bite test kitchen. The book is a collection of recipes for mid-morning meals, accompanied by the origin of each dish and the best place to sample a bite. Here's another recipe from the book:

Cilbir, or Turkish eggs with yoghurt

, and for more brunch ideas go to

Brunches from around the world

.