Name: Devilled lamb kidneys on toast
Total time: 30 min
Ingredients: 8 lamb kidneys; 200g of plain flour; 2 tbsp of cayenne pepper; 1 tbsp of ground cumin; 3 tbsp of paprika; 1 pinch of sea salt; 1 dash of vegetable oil; 1 knob of butter, large; 1 handful of fresh coriander, chopped; 4 slices of sourdough bread

Devilled lamb kidneys on toast

by Tom Noest

Ingredients

Fresh Meat

8 lamb kidneys

Store Cupboard

200g of plain flour
1 pinch of sea salt

Spices & Dried Herbs

2 tbsp of cayenne pepper
1 tbsp of ground cumin
3 tbsp of paprika
1 handful of fresh coriander, chopped

Oils & Vinegars

1 dash of vegetable oil

Dairy

1 knob of butter, large

Bakery

4 slices of sourdough bread