Traditional Wiltshire Devilled Kidneys

Clean lamb kidneys by removing the core and white fat, then halve them.

Toss the kidneys in a mix of flour, mustard powder, cayenne pepper, and black pepper.

Fry in plenty of butter over high heat for 2-3 minutes on each side.

Add a dash of Worcestershire sauce and a splash of beef stock to the pan.

Simmer until the sauce thickens and coats the kidneys.

Serve immediately on hot buttered toast.

A robust historical dish reflecting Wiltshire's farming heritage.