Devilled kidneys on toast with a frisée lardon salad

Method

1. Preheat the grill to hot.

2. Cut the ciabatta into slices and drizzle with the olive oil.

3. Grill the bread slices until golden on both sides.

4. To make the kidneys; heat the butter in the non-stick pan until it foams and add the trimmed kidneys. Cook for about 2 minutes until browned. Remove from the pan and set aside.

5. Pour in the Marsala; add the Tabasco sauce, lemon juice, mustard and cream. Cook over a medium heat until reduced and thickened.

6. Add the kidneys to the pan and heat through.

7. Spoon the kidneys and sauce onto the toasted ciabatta.

8. Serve with the frisée leaves tossed with the bacon lardons.

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Ingredients

1 ciabatta loaf
1-2 tbsp Olive oil

For the kidneys

25g Butter
500g lamb's kidneys, white central core removed
70ml Marsala wine
12 drops Tabasco sauce
2 Lemons, juice only
1 tsp prepared English mustard
150ml double cream

For the salad

frisée leaves
100 bacon lardons, or diced bacon

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