Archive of BBC Food Recipes

Devilled kidneys with a green salad and sherry vinaigrette

Prep time less than 30 mins
Cook time less than 30 mins
Serves 2
From Saturday Kitchen
An easy and super-quick supper of fried kidneys on toast. If you can’t find any pied bleu mushrooms, chestnut mushrooms make a good alternative.


  1. For the devilled kidneys, heat a large frying pan. Once hot, add the butter and, when melted, add the shallots. Cook for a few minutes then add the garlic and cook for a further minute.

  2. Turn up the heat and add the kidneys and cook until golden-brown. Add the mushrooms and cook for two minutes. Deglaze the pan by adding the brandy and scraping the bottom of the pan with a spoon to remove any charred bits.

  3. Add the stock and bring to the boil. Cook until the volume of liquid has reduced by half, then add the cream, mustard, Worcestershire sauce and cayenne pepper. Stir and cook for 2-3 minutes, or until the sauce has reduced and thickened.

  4. Meanwhile, heat a large griddle pan and drizzle the oil over the bread. Place on the griddle pan and cook for a minute on each side, or until bar marks appear on the bread.

  5. For the green salad and sherry vinaigrette, separate the little gem leaves and place in a large bowl. Pour the oils, mustard and vinegars into a small bowl and whisk. Set aside until ready to serve.

  6. Just before serving add the chopped parsley to the kidneys. Place a slice of bread on each plate and spoon the kidneys and mushrooms on top.

  7. Pour the dressing over the salad and toss. Serve the salad next to the kidneys on toast.


For the devilled kidneys

  • 50g/1¾oz unsalted butter
  • 2 shallots, finely chopped
  • 1 garlic clove, sliced
  • 4 lambs’ kidneys, trimmed and cut into chunks
  • 150g/5½oz pied bleu mushrooms, sliced and core removed
  • 5 tbsp brandy
  • 200ml/7fl oz beef stock
  • 100ml/3½oz double cream
  • 2 tsp English mustard
  • 1 tsp Worcestershire sauce
  • pinch cayenne pepper
  • 2 tbsp olive oil
  • 2 slices sourdough bread
  • 1 tbsp chopped flatleaf parsley

For the green salad and sherry vinaigrette

  • 2 heads Little Gem lettuce
  • 2 tbsp olive oil
  • 1 tbsp walnut oil
  • 1 tsp Dijon mustard
  • 1 tbsp sherry vinegar
  • 1 tbsp walnut vinegar

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