Ingredients

• 20 lambs kidneys

• 15 ml olive oil

• 15 ml butter

• 1 onion, finely chopped

• 1 clove garlic, peeled and crushed

• 20 ml Worcestershire sauce

• 30 ml tomato chutney

• 5 ml French mustard

• 30 ml water

• sea salt

• freshly ground pepper

• 125 ml parsley, chopped

• toast

• more butter

Method

Soak kidneys in cold, salted water, skin, remove core, then chop in 1.5 to 2 centimetre pieces. Heat olive oil and butter in a frying pan or saucepan and sauté onion until it is soft. Add garlic and sauté briefly, before adding kidneys. Cook for five minutes, or until the kidneys start to brown. Add Worcestershire sauce, chutney, mustard and water and cook over a gentle heat for 15 minutes. Season to taste, adding more water if the kidneys are too dry. Spoon kidneys on to buttered toast and sprinkle with parsley.