On the heat. Hot — that is what "devilled" means

Ingredients

• 500 g lamb kidneys, cored and halved
• 60 g butter
• 1 shallot, chopped fine
• — DEVIL MIXTURE
• 2 tsp English mustard powder
• 1 tsp cayenne · 1 tsp paprika
• 2 tbsp Worcestershire sauce
• 1 tbsp tomato ketchup
• 1 tsp brown sugar · a dash of hot sauce
• 3 tbsp cream · lemon · parsley
• Thick sourdough toast

Method

1. Soak the kidneys in milk for 30 minutes, rinse, and dry very well.
2. Whisk the devil mixture together in a cup.
3. Butter foaming in a wide pan. Shallot in for one minute.
4. Kidneys in, in one layer, high heat, 90 seconds a side. Out onto a warm plate.
5. Devil mixture into the pan, bubbled for 30 seconds, then the cream. Off the heat.
6. Kidneys and juices back in for 30 seconds only, tossed to coat. Lemon, parsley, straight onto hot buttered toast.

Cook's note. Under four minutes of actual cooking. Have the toast made before the kidneys go in the pan — there is no time to make it afterwards.

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