Here's a dish that transports me. There's something very Edwardian about it, something starch collared and very proper. You can imagine terribly properly dressed young things tucking into these before a mornings motoring or hunting. I can almost smell tweed and shotgun smoke.
Anyway, these are so quick to do that it's almost criminal that I don't make them more often. The kidneys are seasoned with cayenne pepper, dry mustard powder, salt, pepper and flour. Cooked in butter until crisp and then showered in Worcestershire sauce and chicken stock. The sauce is left to reduce and then poured on waiting kidneys and toast. It is a combination of very strong flavours, which only requires smoothing out with the addition of a pint of good ale.