Kidneys with mustard

Kidneys with mustard

The Frugal Cook
Mike Cooper

An unbelievably simple and delicious recipe if you like kidneys, obviously.


Quantity Ingredient
4 lamb's kidneys, preferably still in their suet
3 tablespoons sunflower or light olive oil
1 tablespoons seasoned flour
2 thick slices sourdough or other country bread
15g butter
4 tablespoons chicken stock or other light stock
1 level tablespoon wholegrain or dijon mustard
2 tablespoons double cream
or 1 heaped tablespoon creme fraiche
1 tablespoon finely chopped parsley
salt, to taste
pepper, to taste
lemon juice, to taste
watercress or rocket, to serve


  1. Remove any suet from the kidneys. Cut in half lengthways, cut away the white core and slip off the skin then cut each piece into three. Toss the pieces in the seasoned flour. Put about 1-2 tbsp of oil in a hot pan, briefly dip each side of the bread in the oil then fry over a moderate heat until lightly browned and crisp. Set on one side. Pour the remaining oil in the pan, add the butter and fry the kidneys for about 2 minutes each side until just cooked. Remove from the pan with a slotted spoon. Pour the stock into the pan, let it bubble up for a minute then take the pan off the heat and stir in the mustard. Stir in the cream. Return the kidneys to the pan and gently reheat without boiling. Stir in the parsley and season to taste with salt, pepper and a squeeze of lemon juice. Pile the kidneys on top of the fried bread and serve with some lightly dressed watercress or rocket leaves.


  • You could add a dash of sherry or Madeira before you add the stock or add Worcestershire sauce instead of mustard and cream. The kidneys would also go well with a pastry base.

Thrifty tip

  • It's worth freezing good quality stock in an ice tray and storing the cubes in the freezer so you can bring out a small amount for a dish like this.
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