For the chutney, heat the oil in pan and fry the onion, garlic and chilli for 4-5 minutes, or until softened.
Stir in the kumquats, cranberries and port and bring the mixture to the boil. Continue to cook for 1-2 minutes, or until the volume of the liquid has reduced by half.
Add the vinegar and sugar and continue to boil for 15-20 minutes, or until the mixture is a jam-like consistency. Stir in the redcurrant jelly.
For the devilled kidneys, mix the flour, mustard, chilli and thyme together in a bowl and season, to taste, with salt and freshly ground black pepper.
Dredge the kidneys in the mixture and shake off any excess.
Heat the butter in a frying pan and fry the kidneys and Worcestershire sauce for 2-3 minutes on each side, or until the kidneys are cooked through.
To serve, place a slice of toast onto each of two serving plates, spoon the devilled kidneys on top and a dollop of chutney alongside.
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