Devilled Kidneys
Devilled Kidneys



  • 4 lambs kidneys, skins and core removed
  • 4 tbsp plain flour
  • 1 tbsp salt
  • 1 tsp smoked paprika
  • 25g butter
  • 1⁄2 tbsp worcestershire sauce
  • 150ml veg stock
  • 2 tsp Dijon mustard
  • Buttered sourdough toast, to serve
  • Prep the meat by soaking the kidneys in hot water for 2-3 minutes. Meanwhile, mix together the flour, salt, and paprika in a bowl, and when the kidneys have been soaked and patted dry, dust them all over.
  • Melt the butter in a frying pan, and fry the kidneys for 3 minutes on each side (so they’re golden outside but still a bit pink in the middle). Drizzle the stock, worcestershire sauce, and mustard around the kidneys in the pan, and simmer for a few minutes until reduced and sticky. Serve hot on buttered toast for the ultimate flavourful brunch or lunch!
10 mins
2 serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box