Devilled Kidneys with Bacon

Devilled Kidneys with Bacon
Ingredients (Serves 2)

6 lambs kidneys

50g lardons

½ onion – diced

100ml white wine

100ml double cream

handful of parsley – chopped

2 – 3 tblspn Dijon mustard

juice of ½ a lemon

1 – 2 tblspn tomato puree

2 – 3 tblspn Worcestershire sauce

50g butter

Tabasco – a few dashes

½ tblspn of paprika

2 – 4 slices of good white bread, preferably bread with large air pockets, like ciabatta, to soak up the sauce.


  1. Start by cutting each kidney in half length ways and remove the white sinewy core then chop each half into 3 or 4 pieces.
  2. In a heavy base frying pan melt the butter, add the onion and fry until soft.
  3. Add the lardons and fry for 2-3 minutes before adding the kidney and frying for a further 2-3 minutes, turning once or twice to ensure that each part of the kidney is coloured.
  4. Then add the mustard, lemon juice, tomato puree, Worcestershire sauce, wine, cream, paprika and Tabasco; mix through and simmer to reduce slightly for 5 minutes.
  5. While the kidneys are simmering put the bread under a grill and toast on each side for 1-2 minutes to add colour.
  6. After the 5 minutes of simmering, take the kidneys off the hob and mix in the parsley. Serve by laying the toast on the plate and topping with the kidney mixture.