My Favourite Kidneys


  • 1 pair lamb’s kidneys in their suet
  • Salt and pepper
  • Tabasco sauce or mushroom ketchup
  • 2 thick rounds dry toast


Cut the kidneys almost in half and open them out like butterflies. Take out the central core, but don’t remove the suet on the outside. Pop the kidneys fat side up under a hot grill till the fat is crisp and golden, then turn over and continue to grill until cooked. Season with salt and pepper and Tabasco sauce or mushroom ketchup, place on the thick slices of toast which absorb the lovely dripping and eat the lot!