Devilled Kidneys

6 lambs kidneys, skinned
2 tbsp flour
25 g butter
1 onion, fine sliced
1 tbsp tomato purée
1 tbsp English mustard
2 tbsp SIDS HOT WORCESTER SAUCE
4 thick slices of fresh, crusty bread
Butter, for spreading
Small bunch of fresh parsley
SIDS SALT & PEPPER to taste

Rinse the kidneys under cold running water and pat them dry with kitchen paper. Using scissors, carefully cut the white cores out of the kidneys and discard them, then cut the kidneys into chunky pieces.
Tip the flour into a freezer bag and season well with SIDS SALT & PEPPER. Add the kidneys and toss them until well coated with the flour.
Melt the butter in a large non-stick frying pan. Add the onion and fry gently for 3-4 minutes, until soft and slightly golden-brown, stirring regularly.
Shake off any excess flour from the kidneys and add them to the pan. Cook them with the onion over a medium-high heat for 2-3 minutes, turning every now and then.
Add the tomato purée and mustard to the pan, then gradually add 300 ml of water, stirring constantly. Bring to the boil, add a tablespoon of SIDS HOT WORCESTER SAUCE to the pan and season with SIDS SALT & PEPPER.
Reduce the heat and simmer gently for 15 minutes, until the kidneys are tender and the sauce is thickened, stirring occasionally. Add a little more SIDS HOT WORCESTER SAUCE to taste if you like.
While the kidneys are cooking, toast the bread on both sides, then spread with butter and put on four small plates. Spoon the kidneys and sauce over the buttered toast and scatter with freshly chopped parsley. Serve immediately while piping hot.