Deviled kidneys

Time 20 minutes
Yields Serves 2
Deviled kidneys

Nip out the white fatty gristle of the kidneys using a knife or scissors.


In a bowl, mix together the flour, cayenne pepper, mustard, salt and pepper.


Heat a frying pan over high heat until very hot, then add the butter. As the butter melts, roll the kidneys in the spiced flour, then shake them in a sieve to remove the excess flour. Place the kidneys in the sizzling pan and cook for 2 minutes on each side. Add a hearty splash of Worcestershire and chicken stock, and let all of the ingredients get to know each other.


Remove the kidneys to your two waiting bits of toast, and continue to cook the sauce until it reduces and emulsifies in the pan (do not let it disappear), then pour over the kidneys and toast.

Adapted from a recipe by chef Fergus Henderson. He writes that this is “the perfect breakfast on your birthday, with a glass of Black Velvet.”

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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