Devilled Lamb Kidneys on Toast with Rum and Chillies

Preparation info
  • Serves


    • Difficulty


    • Ready in

      10 min

Appears in
Meat Manifesto

By Andy Fenner

Published 2017

  • About

Everyone has a hangover cure. Devilled kidneys are mine: iron from the kidneys, fat from the butter and antioxidants from the chilli make for a potent combination. I also add a splash of rum to the sauce (and a shot to a cup of coffee). Come to think of it, that could also play a part in this hangover cure …


  • 30 g butter
  • 4 lamb kidneys, halved, urethra trimmed and removed
  • 30 ml


  • Heat the butter in a frying pan on the stovetop. After 1 minute, add the kidneys.
  • Toss the kidneys occasionally. Cook for a further minute before carefully adding the rum. (If the alcohol catches alight, remove the pan from the heat and blow out the flame. Stay calm; it’s not a big deal.)
  • Add the apple cider vinegar, chillies and chutney. Stir and cook for