Devilled Kidneys

I am quite intrigued, when I ‘do’ kidneys at a cooking demonstration, and ask those present who do not like kidneys to put up their hands, by what a small percentage of the guests don’t like them. Four out of the seven in our family absolutely love kidneys, one doesn’t mind them, and two actively dislike them. Kidneys are such convenient food (like fish) because they cook so quickly. In fact, overcooked lambs’ kidneys become tough and rubbery in texture, and their flavour deteriorates, too,