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.