4 lamb kidneys, halved and cored
1 tsp English mustard
1 tsp Worcestershire sauce
1 tbsp butter
Salt & pepper
Sourdough toast
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4 lamb kidneys, halved and cored
1 tsp English mustard
1 tsp Worcestershire sauce
1 tbsp butter
Salt & pepper
Sourdough toast
1. Sauté kidneys in butter for 2 mins.
2. Add mustard, Worcestershire and seasoning.
3. Cook until just pink inside and serve on toast.
Family run business centred on food since 1971. Suppliers of the highest quality fresh meat, frozen, dry & ambient food products.
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