Deviled Kidneys On Toast

2 tablespoons finely chopped mushrooms
juice of 1 lemon
1 tablespoon Worcestershire sauce
150 ml/1/4 pint water
1 teaspoon mustard powder
salt
freshly ground black pepper
8 lambs' kidneys, skinned, cores removed and
split in half lengthwise
4 slices wholemeal bread
chopped parsley, to garnish

Mix together the mushrooms, lemon juice, Worcestershire sauce, water, mustard and salt and pepper to taste.

Grill the kidneys under medium heat for 3 minutes on the cut sides. Pour the devilled mixture into the grill pan, then turn the kidneys and grill the other sides for 2 minutes. Baste and turn the kidneys, then grill for a further 2 minutes.

Meanwhile, toast the bread lightly on both sides. Arrange on warmed individual serving plates, then place 2 kidneys out each slice of toast. Pour the sauce over the kidneys, garnish with chopped parsley and serve immediately.

SERVES 4