Devilled kidneys on toast recipe

(28 ratings)

Try our quick and easy toast-topping recipe with devilled lamb kidneys, curry paste and a splash of Worcestershire sauce and serve with wilted spinach, spring onions and mango chutney. For more Woman's Weekly recipes visit

(Image credit: TI Media Limited)
Preparation Time10 mins
Cooking Time10 mins
Total Time20 mins
Cost RangeCheap

Try our quick and easy toast-topping recipe with lamb's kidneys, curry paste, mango chutney and a splash of Worcestershire sauce - it's devillishly good!


  • Large knob of butter
  • 6 lamb’s kidneys, halved, central core removed, cut into chunks
  • 1 tbsp balti curry paste
  • 1 tbsp Worcestershire sauce
  • 1 tbsp mango chutney
  • 1⁄2 tsp English mustard
  • Finely grated zest of 1⁄2 a lemon
  • 2 spring onions, chopped.
  • Handful of spinach leaves
  • Toasted malted brown bread or crusty white bread, to serve




  1. Melt the butter in a frying pan, add the kidneys and fry for 3-4 mins, until browned. Add the balti curry paste, Worcestershire sauce, mango chutney, mustard, lemon zest and 4 tbsp water. Heat through for 2-3 mins.
  2. Add the spring onions and season with salt and freshly ground pepper. Wilt a good handful of spinach leaves in a small pan or in the microwave, divide between slices of toasted malted brown bread or crusty white bread and top with the kidney mixture.
Top Tip for making Devilled kidneys on toast

Not keen on kidneys? Use chicken livers instead for a milder flavour


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