Devilled lamb's kidneys on toast

4 lamb’s kidneys
1 x 15ml extra virgin olive oil
1 x 5ml spoon mango chutney
1 x 5ml spoon curry paste
1 x 15ml Worcestershire sauce
1 x 15ml hot water
1 lemon
Freshly milled black pepper
2-4 slices of thick granary bread or brioche

Red chopping board, sharp knife, lemon zester or grater, large frying pan, wooden spoon, measuring spoons, kettle.

1. Using a red chopping board, clean and chop the kidneys into chunks. Wash and dry hands thoroughly after touching the raw meat.
2. Zest half the lemon.
3. Heat the oil in a large shallow frying pan and cook the kidneys for 3-4 minutes or until brown.
4. Add the chutney, curry paste, Worcestershire sauce, hot water, lemon zest and black pepper to the frying pan.
5. Heat through for 1-2 minutes.
6. Lightly toast the bread or brioche.
7. Spoon the kidney mixture over the toast and garnish with the tarragon leaves.
8. Serve immediately.

• If preferred, this recipe could be used as a filling for jacket potatoes.

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