Name: Hairy Bikers Devilled Kidneys Recipe
Cook time: 10 min
Total time: 30 min
Ingredients: 6 lambs' kidneys (approximately 375g), skinned; 2 tbsp plain flour; 25g butter; 1 medium onion, finely sliced; 1 tbsp tomato puree; 1 tbsp English mustard; 1–2 tbsp Worcestershire sauce; Sea salt and freshly ground black pepper; 4 thick slices crusty bread; Butter for spreading; Small bunch fresh parsley, chopped (optional)

This classic devilled kidneys recipe is made with tender lambs’ kidneys in a spicy sauce of English mustard and Worcestershire sauce. Served on thick buttered toast, it is a rich, fiery dish ready in just 30 minutes. The recipe serves four.

I first made this after watching the Hairy Bikers cook it on Saturday Kitchen and it instantly became a weekend favourite. It is one of those old-fashioned British dishes that deserves a proper comeback.

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Devilled Kidneys Ingredients

6 lambs’ kidneys (approximately 375g), skinned
2 tbsp plain flour
25g butter
1 medium onion, finely sliced
1 tbsp tomato puree
1 tbsp English mustard
1–2 tbsp Worcestershire sauce
Sea salt and freshly ground black pepper
4 thick slices crusty bread
Butter for spreading
Small bunch fresh parsley, chopped (optional)

How To Make Devilled Kidneys

Prepare the kidneys: Rinse the kidneys under cold running water and pat them dry with kitchen paper. Using scissors, remove and discard the white cores. Cut the kidneys into chunky pieces.
Coat in seasoned flour: Season the plain flour with salt and pepper in a freezer bag. Add the kidney pieces and toss until well coated. Shake off any excess flour.
Cook the onions: Melt the butter in a large non-stick frying pan over medium heat. Add the sliced onion and fry gently for 3–4 minutes until soft and lightly golden.
Add the kidneys: Shake off excess flour from the kidneys and add them to the pan with the onions. Cook over medium-high heat for 2–3 minutes, turning occasionally, until browned on all sides.
Build the sauce: Stir in the tomato puree and mustard. Gradually pour in 300ml of water, stirring constantly, and bring to the boil. Add the Worcestershire sauce and season with salt and pepper.
Simmer until tender: Reduce the heat and simmer gently for 15 minutes until the kidneys are tender and the sauce has thickened. Add more Worcestershire sauce to taste if you like.
Serve on toast: Toast the bread on both sides and spread with butter. Spoon the kidneys and sauce over the hot buttered toast and scatter with chopped parsley if using.

What Is the Secret to Perfect Devilled Kidneys?

Trim thoroughly: Remove every bit of the tough white core and outer membrane from each kidney. This step is essential for a tender result with no bitter or metallic taste.
Keep the heat quick: Kidneys cook fast and turn rubbery if overdone. Brown them briefly, then let the sauce do the rest of the work during the gentle simmer.
Adjust the devilling: The spice level is easy to control. Start with one tablespoon of Worcestershire sauce and add more at the end to suit your taste.
Try a vinegar soak: For a milder flavour, soak the kidneys in cold water with a splash of red wine vinegar for 15 minutes before coating. If you enjoy offal, the Hairy Bikers steak and kidney pudding is another great recipe to try.

What Should You Serve on the Side?

Devilled kidneys are traditionally piled onto thick, buttered toast, which soaks up all the rich sauce. For a larger meal, serve them alongside creamy mashed potatoes or a simple green salad to balance the richness.

A glass of dark beer or dry sherry pairs well with the bold flavours. This dish sits perfectly alongside other classic British breakfast recipes like Hairy Bikers kedgeree if you are putting together a full spread.

Does This Reheat Well?

Devilled kidneys are best eaten straight away. If you do have leftovers, store them in an airtight container in the fridge for no more than one day. Reheat gently on the hob, adding a splash of water or stock to loosen the sauce.

Freezing is not recommended. The texture of the kidneys can become grainy once thawed and reheated.

Nutrition Facts

Serving Size: 1 serving
Calories: 350 kcal
Total Fat: 18g
Saturated Fat: 8g
Cholesterol: 120mg
Sodium: 850mg
Total Carbohydrate: 28g
Dietary Fibre: 2g
Sugars: 4g
Protein: 20g

Frequently Asked Questions

Can I use a different type of kidney for this recipe? Lambs’ kidneys are traditional and have the mildest flavour. Calf kidneys also work well, while pig or beef kidneys have a stronger taste and need longer, slower cooking to become tender.

How does the Hairy Bikers devilled kidneys compare to the River Cottage version? The Hairy Bikers use onion and tomato puree in the sauce, while Hugh Fearnley-Whittingstall skips the onion and adds brandy, cider vinegar and cream for a richer finish.

What does devilled mean in British cooking? Devilling is a Victorian cooking term for preparing food with a hot, spicy sauce. The classic devilling mix uses mustard, Worcestershire sauce and cayenne pepper.

Can I prepare devilled kidneys ahead of time? You can trim and flour the kidneys up to a few hours in advance and keep them in the fridge. Cook the sauce fresh, as kidneys toughen quickly when reheated.

Do I need to soak lambs’ kidneys before cooking? Soaking is optional. A 15-minute soak in cold water with a splash of vinegar removes any strong flavour, which is helpful if you are new to cooking offal. For a comforting soup to serve alongside, try Hairy Bikers Cullen Skink.

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