1.Mix the flour, mustard powder, cayenne pepper and paprika together and season with salt and pepper. Dust the kidneys with the flour mix.
2. Heat a frying pan over a medium heat and add the butter.When the butter has melted, add the kidneys and cook until golden brown on one side, then turn over to seal the other side.
3. Add the veal jus and boil until it is reduced to a sauce consistency. Season with salt and pepper to taste.
Recipe, Eat London by Peter Prescott & Terence Conran (Octopus)
Click here to go to the original article on Red Online
Click here to see Devilled Kidneys
Click here to see Bread and butter pudding
Click here to see Warm octopus salad