Jamie Oliver Devilled Kidneys

If you’re looking to shake up your breakfast or brunch routine, Jamie Oliver Devilled Kidneys might just be the bold and hearty dish you didn’t know you needed. With its rich, tangy sauce and ultra-tender lamb kidneys, this British classic serves serious comfort on a slice of buttery toast. I was genuinely surprised by how satisfying and flavorful it turned out—plus, it’s way quicker to make than I expected! (inspired by Jamie Oliver)

Ingredients Needed

For the Kidneys

• 375g (13 oz) lambs’ kidneys, skinned and cleaned
• 2 tbsp plain flour
• Salt and freshly ground pepper, to taste

For Cooking

• 25g (1 oz) butter
• 1 onion, thinly sliced

For the Sauce

• 1 tbsp tomato purée
• 1 tbsp English mustard
• 1–2 tbsp Worcestershire sauce
• 300ml (10 fl oz) water

For Serving

• 4 slices thick crusty bread
• Butter for spreading
• Small bunch of flatleaf parsley, finely chopped (optional)

How To Make Jamie Oliver Devilled Kidneys

Prep the Kidneys:

First things first, give your kidneys a good rinse and pat them dry. Trim out the white core (this part can taste a bit bitter), and chop the rest into chunky bites. Pop them into a ziplock bag with flour, salt, and pepper. Shake it all around until each piece is well coated. This little coating helps develop a nice crust and gives the sauce a great thickness later on.

Sauté the Onion:

In a wide pan, melt the butter over medium heat. Add your thinly sliced onion and let it slowly cook until it’s soft and golden—about 3–4 minutes. This stage is key for building flavor, so don’t rush it.

Brown the Kidneys:

Toss in your floured kidneys and turn the heat up slightly. Keep stirring to brown them evenly, which should take around 2–3 minutes. The smell at this point is already incredible—rich and savory!

Simmer the Sauce:

Now add the tomato purée and mustard, giving everything a good stir. Gradually pour in the water while stirring continuously. Once it’s all combined, season with Worcestershire sauce, salt, and pepper. Let it bubble up, then reduce to a gentle simmer for about 15 minutes. The sauce will thicken up beautifully, and the kidneys will become tender and juicy.

Toast and Serve:

While your sauce simmers, toast your crusty bread and spread a generous layer of butter on each slice. To serve, spoon the rich kidney mixture over the toast and top with chopped parsley if you like. Dig in while it’s still piping hot!

Why I Love This Recipe

I made this dish on a rainy weekend morning, and it was just the thing to warm me up. The kidneys, cooked just right, were tender—not chewy at all—and the mustardy sauce was punchy and comforting. My partner, who wasn’t sure about kidneys at first, went back for seconds. It’s the kind of recipe that makes you feel like a more adventurous cook!

Recipe Tips

• Soak the kidneys in milk for an hour before cooking to mellow their flavor.
• No Worcestershire sauce? Use soy sauce with a splash of vinegar.
• Make it spicier by adding a pinch of cayenne or a few dashes of hot sauce.
• Toast matters—go for a thick, crusty sourdough or bloomer loaf.
• Leftover sauce? Try it tossed with pasta or spooned over mash the next day.

How To Store This Jamie Oliver Devilled Kidneys

At Room Temperature

Not recommended—this dish contains organ meat and should be served hot or cooled promptly.

In the Fridge

Store in an airtight container for up to 3 days. The flavor actually improves slightly overnight!

In the Freezer

Freeze in a sealed container for up to 1 month. Defrost in the fridge overnight before reheating.

Reheating

• Oven: Cover with foil and heat at 175°C (350°F) for 10–15 minutes.
• Microwave: Heat covered on high for 2–3 minutes, stirring halfway.
• Stovetop: Gently warm in a saucepan over medium heat, stirring now and then.

Nutrition Facts (per serving)

• Calories: 382
• Carbs: 41g
• Protein: 22g
• Fat: 15g
• Sugar: 3.4g
• Fibre: 1.9g
• Sodium: 740mg

Let’s Answer a Few Questions!

Can I make this with beef kidneys instead of lamb?
Sure! Just adjust the cooking time slightly as beef kidneys can be a bit firmer.

What’s the best way to reduce the “offal” taste?
Soak the kidneys in milk or salted water for a few hours before cooking. It really helps!

Can I serve this with something other than toast?
Totally! Mashed potatoes, rice, or even polenta work great as a base.

Is this a good make-ahead dish?
Yes! It reheats well and tastes even richer the next day.

Try More Recipes:

• Jamie Oliver Lamb Ragu
• Jamie Oliver Lamb Rogan Josh
• Jamie Oliver Lamb Heart Recipe