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Devilled kidneys

Kidneys might not be everyone’s cup of tea, but if you do like that sort of thing then this is one of the great traditional recipes.  You can vary the amount of mustard and Worcestershire sauce according to your taste.

Method (Serves 2)

  • Prepare the kidneys by removing any skin, rinsing and patting dry with a bit of kitchen roll. 
  • Take a sharp knife and cut them in half lengthways so you end up with two crescents. With a small knife, carefully cut out the white core and discard. 
  • Coat the kidneys with flour mixed with a pinch of salt and pepper.
  • Chop the onion and sweat it in the butter in a frying pan. 
  • Add the kidneys and cook them for 2-3 minutes until both sides are browned.
  • Add the tomato purée, the mustard and the Worcestershire sauce to the pan, and then slowly add the water, stirring constantly to make sure the sauces mix together.  
  • Bring the pan to the boil, then turn down to simmer and thicken for about 15 minutes. Turn the kidneys occasionally. 
  • Toast your bread and butter it, and when the sauce has thickened nicely but is still liquid, spoon the kidneys onto the slice and pour the sauce over them.
  • Garnish with some chopped fresh parsley and some more Worcestershire sauce.


Print this recipe


  • 6 Lambs’ kidneys
  • 1 Small onion
  • 1 tbsp Tomato purée
  • 1 tsp English mustard
  • 1 tsp Worcestershire sauce
  • 2 tbsp Plain flour
  • 25g Butter
  • 300ml Water
  • Fresh parsley
  • Salt and pepper to taste
  • Toast to serve


  • Energy: 354.5 Kcal
  • Protein: 30.9g
  • Carbohydrates: 18.2g
  • of which sugars: 4.6g
  • Fat: 16.7g
  • Fibre: 2.3g
  • Salt: 1.6g

Approx. nutritional figures per serving size of 250g

This recipe contains

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