Devilled kidneys on toast

(3 ratings)
Kidney toast
Kidney toast
  • Serves: 2-3

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

Woman's Weekly recipe Try our quick and easy toast-topping recipe with lamb's kidneys, curry paste, mango chutney and a splash of Worcestershire sauce - it's devillishly good!


  • Large knob of butter
  • 6 lamb’s kidneys, halved, central core removed, cut into chunks
  • 1 tbsp balti curry paste
  • 1 tbsp Worcestershire sauce
  • 1 tbsp mango chutney
  • 1/2 tsp English mustard
  • Finely grated zest of 1/2 a lemon
  • 2 spring onions, chopped.
  • Handful of spinach leaves
  • Toasted malted brown bread or crusty white bread, to serve

Not keen on kidneys? Use chicken livers instead for a milder flavour


  1. Melt the butter in a frying pan, add the kidneys and fry for 3-4 mins, until browned. Add the balti curry paste, Worcestershire sauce, mango chutney, mustard, lemon zest and 4 tbsp water. Heat through for 2-3 mins.
  2. Add the spring onions and season with salt and freshly ground pepper. Wilt a good handful of spinach leaves in a small pan or in the microwave, divide between slices of toasted malted brown bread or crusty white bread and top with the kidney mixture.

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