Ingredients

Steps

• Heat a frying pan until hot and fry the butter and kidneys for 3 minutes until browned.
• Whisk the Worcestershire sauce, tomato purée, lemon juice, mustard, and cayenne together in a bowl.
• Pour the mixture over the kidneys and cook for 2 minutes until cooked through.
• Season with salt and pepper to taste.
• Place the kidneys and juices onto the toast and garnish with parsley.