Devilled kidneys with Nordic mustard & Gentleman’s Relish
- October 2017
- Serves 6-8
- Hands-on time 30 min
Darren Broom’s griddled devilled kidneys in a creamy sauce sit proudly on a thick slice of chargrilled sourdough. The fiery Nordic mustard really brings this dish to life – it’s a brunch of kings.
- 25.5g (13.1g saturated)
- 20.3g (1.8g sugars)
Keep leftover mustard ina sealed jar in the fridge for up to a month. To see how to sterilise jars go to deliciousmagazine.co.uk/videos/how-to-sterilise-jars/.
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