Devilled kidneys from Nose to Tail Eating: A Kind of British Cooking by Fergus Henderson

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • tekobo on December 29, 2017

    The best ever! I now no longer need to make the pilgrimage to St Johns to have this wonderful dish. Like he says, don't reduce the sauce too much - you need a bit of slop on your toast. I found the kidneys just a little under cooked 2 mins each side so, once sliced, I popped them back into the reduced sauce to heat through before slathering onto toast. Awesome. Will have this at least once a month. Or week.

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