Devilled Kidneys with Winter Chanterelles

Whenever ‘devil’ is mentioned in a recipe, you can be sure of a high content of hot chilli in some form or another. This recipe is no different, although I leave it up to your own taste buds to control the degree of spice. The humble winter chanterelle seems to be perfect for this recipe because it exudes enough moisture, together with the wine, to make a lovely sauce.