Devilled Kidneys

Instructions

1. Peel any membrane from 3 lamb's kidneys, halve them lengthways through the curve and snip out the white gristly core with kitchen scissors. If you like a milder flavour, soak the halves in 100 ml milk for 10 minutes, then drain and pat thoroughly dry, wet kidneys will steam rather than sear.
2. Mix 1 tsp English mustard powder, 0.25 tsp cayenne pepper, 1 tsp plain flour and a good pinch of salt and black pepper on a plate. Turn the kidney halves in the devil mixture so each piece is lightly and evenly dusted.
3. Put 15 g butter into a heavy frying pan over a medium-high heat. When it foams, add 1 finely chopped shallot and fry for 1 minute until softened and just golden at the edges.