Cook with Nigel Haworth

During the 26 years behind the stove at Northcote, Michelin starred Nigel Haworth has put Lancashire produce on the map.

His string of appearances on BBC2’s Great British Menu has kept customers coming through his dining room doors, desperate to for a taste of his legendary dishes.

This is recipe – shared exclusively with Northern Life readers – is from Nigel’s new book ‘Obsession’ (£35 www.northcote.com ). With more than 100 recipes from over 50 top chefs who have cooked at Nigel’s Northcote, this is a serious cook book for the professional chef or amateur cook alike.

Devilled Kidneys
Serves 4

Ingredients
• 3 tbsp Plain Flour
• 2 tsp Cayenne pepper
• 2 tsp Colman’s English mustard powder
• Sea salt and freshly ground black pepper
• Knob of butter
• 10 lamb or calf kidneys slit in half and cored
• Splash of chicken stock
• Splash of tabasco
• Worcestershire sauce, to taste
• 2 slices thick brown toast
• Squeeze of lemon juice
• Handful of flat leaf parsley, chopped

Method
Mix together the flour, cayenne pepper, mustard powder, salt and pepper. Then heat a pan until hot and drop in the butter. Toss the kidneys in the flour mixture and shake to remove any excess. Cook for 2 minutes on each side, adding stock, tabasco and Worcestershire sauce. Then remove the kidneys fro the pan and place on the toast. Squeeze over lemon juice and sprinkle with parsley.Devilled Kidneys

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