Devilled kidneys on toast

Method

Halve the kidneys lengthways and remove the core with a sharp knife, then rinse thoroughly. Melt butter in a heavy-bottomed pan over medium-high heat and quickly brown the kidneys on both sides for 2-3 minutes total, then set aside. Finely dice the shallots and slice the mushrooms, then sauté in the same pan until softened. Dust with flour and stir, then add mustard powder, cayenne, and Worcestershire sauce, stirring constantly for 1 minute. Return the kidneys to the pan, pour in the stock, and simmer gently for 8-10 minutes until cooked through and the sauce reduces and thickens. Season carefully with salt and pepper. Toast the bread and arrange on plates, spoon the devilled kidneys and sauce over the top, and garnish with fresh parsley.