Hairy Bikers Devilled Kidneys Recipe

This rich, savoury Hairy Bikers Devilled Kidneys Recipe is made with tender lamb kidneys, English mustard, and a splash of Worcestershire sauce, ready in just 40 minutes. The spicy tomato and onion sauce thickens beautifully in the pan, coating every piece of kidney before being ladled over hot buttered toast. I love how this old-school supper dish delivers such a massive punch of flavour with simple pantry staples.

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Why This Classic Works

I used to be intimidated by preparing offal, worrying it would turn out rubbery or have an overpowering taste. The Hairy Bikers’ method solves this by simmering the kidneys in a robust sauce rather than just flash-frying them, which keeps the meat surprisingly tender and allows the flavours to meld perfectly.

What makes this version stand out is the addition of tomato purée and onion, creating a proper gravy that soaks into the bread. It reminds me of traditional British comfort food that feels special enough for a Sunday brunch but is actually simple enough for a quick midweek dinner.

Hairy Bikers Devilled Kidneys Recipe Ingredients

• 6 lambs’ kidneys, skinned
• 2 tbsp plain flour
• 25g butter
• 1 onion, thinly sliced
• 1 tbsp tomato purée
• 1 tbsp English mustard
• 1½ tbsp Worcestershire sauce
• 300ml chicken or beef stock (or water)
• Salt and black pepper
• 4 thick slices crusty bread (for toast)
• Fresh parsley, chopped (optional garnish)

How To Make Hairy Bikers Devilled Kidneys Recipe

1. Prep the Kidneys: Rinse the kidneys under cold water and pat them dry with kitchen paper. Cut them in half and use sharp kitchen scissors to snip out the white fatty cores (this removes the strong metallic taste). Cut the kidneys into chunky bite-sized pieces.
2. Coat in Flour: Place the flour in a bowl or food bag and season generously with salt and pepper. Toss the kidney pieces in the flour until they are evenly coated, then shake off any excess.
3. Sauté Onions: Melt the butter in a large frying pan over medium-high heat. Add the sliced onion and fry gently for 3-4 minutes until softened and starting to turn golden brown. Remove the onions from the pan and set aside.
4. Brown the Kidneys: Add the floured kidneys to the same hot pan. Fry them for 2-3 minutes, turning occasionally, until they are browned on all sides.
5. Make the Sauce: Return the onions to the pan. Stir in the tomato purée and English mustard. Gradually pour in the stock (or water) and the Worcestershire sauce, stirring constantly to scrape up any sticky bits from the bottom of the pan.
6. Simmer and Serve: Bring the mixture to a gentle simmer and cook for about 15 minutes until the sauce has thickened and the kidneys are tender. Meanwhile, toast and butter your bread. Spoon the kidneys and rich sauce over the hot toast and scatter with parsley if using.

Recipe Tips

• Remove the Core: The most important step is removing the white inner core. If left in, it can give the kidneys a tough texture and a strong, unpleasant ammonia flavour.
• Don’t Rush the Simmer: Unlike some quick-fry recipes, this version benefits from the 15-minute simmer. It allows the flour to cook out properly and thickens the sauce into a rich gravy that coats the back of a spoon.
• Adjust the Heat: The “devil” in devilled kidneys comes from the mustard and Worcestershire sauce. If you want an extra kick, add a pinch of cayenne pepper to the seasoned flour.
• Milk Soak: If you are very sensitive to the taste of kidney, soak the prepped pieces in milk for 20 minutes before flouring them. This draws out strong impurities for a milder flavour.

What To Serve With Devilled Kidneys

This dish is traditionally served on thick slices of sourdough or crusty white toast to soak up the spicy, buttery sauce. For a more substantial meal, a side of sautéed garlic mushrooms or a crisp watercress salad helps cut through the richness of the gravy.

How To Store

Devilled kidneys are best enjoyed immediately while the toast is crisp and the sauce is hot. If you have leftovers, store the kidney mixture in an airtight container in the fridge for up to 2 days and reheat gently on the stove; avoid freezing as the texture of the kidneys can become grainy.

FAQs

• Can I use pig kidneys instead of lamb? Yes, but they have a stronger flavour and tougher texture. You will definitely need to soak them in milk for at least an hour and potentially cook them longer to ensure they are tender.
• Why are my kidneys tough? Kidneys become tough if they are boiled vigorously rather than simmered gently, or if the white core wasn’t removed properly. Keep the heat low during the simmering stage.
• Can I make this ahead of time? You can prep the kidneys and slice the onions in advance, but the actual cooking is best done fresh. Reheating can sometimes make the meat rubbery.

Nutrition

• Calories: 385 kcal
• Total Fat: 18g
• Saturated Fat: 9g
• Cholesterol: 390mg
• Sodium: 850mg
• Total Carbohydrate: 28g
• Protein: 26g

Try More Recipes:

• Hairy Bikers Chow Mein Recipe
• Hairy Bikers Chicken Cobbler Recipe
• Hairy Bikers Carbonara Recipe