Devilled Kidneys on Buttered Toast

• 1 medium Shallot
• 300 g Lamb kidney, trimmed by butcher if possible
• ¼ tsp Fine sea salt
• ½ tsp Black pepper
• 35 g Butter
• 2 tsp Dijon mustard
• 2 tsp Worcestershire sauce
• ¼ tsp Cayenne pepper
• 120 ml Double cream
• ½ large Lemon, juicy
• 4 slices White bread, thick-cut

1. Finely chop the shallot. Split the lamb kidney in half and cut away any tough white core, then slice into bite-sized pieces. Season with the fine sea salt and black pepper.
2. Toast the white bread, then butter it lightly, using about half the butter. Keep the toast warm on plates. Squeeze the lemon and set aside.
3. Melt the remaining butter in a frying pan over medium-high heat. Add the shallot and cook for 2 minutes until softened but not browned. Add the kidney pieces and fry for 2 to 3 minutes, tossing, until browned on the outside and still slightly pink within.
4. Stir in the dijon mustard, worcestershire sauce and cayenne pepper, coating the kidneys well. Pour in the double cream and simmer gently for 2 to 3 minutes until glossy and lightly thickened; do not let it boil hard. Taste and brighten with a little lemon juice.
5. Spoon the devilled kidneys and sauce over the buttered toast. Finish with a final grind of black pepper if you like. Serve straight away while hot.

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