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Devilled kidneys on toast

Ingredients

To serve

Preparation method

  1. Heat a frying pan until hot, then add the butter and kidneys and fry for 2-3 minutes, until golden-brown all over.

  2. Place the Worcestershire sauce, tomato purée, lemon juice, mustard powder and cayenne powder into a bowl and whisk together well.

  3. 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.

  4. To serve, place the toast onto two plates and top each slice with the kidneys and pan juices. Garnish with flatleaf parsley.

Less than 30 mins preparation time

Less than 10 mins cooking time

Serves 2

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This recipe is from...

Saturday Kitchen bbc_one Saturday Kitchen

Next on

BBC One

10:00am Saturday 19 April

James is joined by chefs Theo Randall and Jack Stein, plus Gary Kemp.

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