Devilled Ravensworth kidneys (serves 2)

4 Ravensworth rare breed pigs kidneys, skinned and cleaned, and cut into chunks

1 teaspoon Worcestershire sauce

2 teaspoons tomato puree

2 teaspoons lemon juice

1 teaspoon English mustard powder

½ teaspoon cayenne or dried chilli

Salt and pepper

2 slices toasted Chirnells bread

Pre-soak the kidneys in a little milk, for 10 minutes. Pat them dry, and trim them.

In a hot frying pan, fry the kidneys in the butter until brown. Whisk the remaining ingredients in a bowl, and pour over the kidneys. Add a little water, if the sauce is too sticky. It should just 'run' in the pan. Cook for a further minute. Serve on toast.