CRAVEN College’s Jamie Fletcher provides another of his favourite recipes. He has more than 10 years’ experience working in bars and restaurants, including a 15-month stint as a sous-chef in the south of France.


DEVILLED Kidneys are an absolute English classic traditionally served at breakfast time. Cornflakes are quicker but take a leaf from the Victorians and prepare this for a weekend treat.
The purist may take issue with the addition of mushrooms to this recipe. It's perfectly fine to leave them out if you wish, but reduce the amount of cream otherwise you may end up with too much sauce.
This recipe is loosely based on one eaten at the Tempest Arms a couple of years ago. It’s still on the menu there as a starter or light lunch and it’s absolutely fantastic. Hopefully this version will stand up to theirs.

30g butter
2 shallots, finely chopped.
8 lamb’s kidneys
a handful of small brown mushrooms
2 slices thick sourdough bread
2 tablespoons Madeira or sweet sherry
6 tablespoons double cream
1/4 teaspoon cayenne pepper
1 tablespoon Dijon mustard
dash Worcestershire sauce
small handful parsley, finely chopped
salt and freshly ground black pepper

First prepare the kidneys by slicing them in half and removing the tough white cores. You can do this with scissors or a small sharp knife. Slice the shallots finely. If you're adding the mushrooms to the recipe, wipe them clean of dirt and halve if large.
Get a small frying pan hot and drop in the butter. When it starts to swoosh and foam, turn the heat down to medium, drop in the mushrooms and cook for a minute or two, stirring occasionally.
Once the mushrooms have started to colour, add the kidneys and quickly sear all over until brown. Meanwhile put the sourdough in the toaster or under the grill - the kidneys won't take long to cook and you don't want to be waiting for toast when the kidneys are ready to eat.
Now pour in the Madeira or sherry, turn the heat up and let it bubble. Sprinkle over the cayenne. Now add the mustard, stir to coat and cook for about 30 seconds. Add a dash of Worcestershire sauce and stir in the cream. Turn the heat to low and allow everything to warm and come together - not long, maybe another 30 seconds. You don't want to overcook the kidneys. Season well with salt and pepper.
Pile the kidneys and mushrooms onto hot toasted sourdough and pour over the rest of the sauce. If you have some parsley to hand then now would be the time to sprinkle it over.