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James’ Devilled Kidneys*

Not one to shy away from eating any part of an animal, our James has recently been influenced in the kitchen by Fergus Henderson, specifically his 2012 book The Complete Nose to Tail. This weeks choice of offal is the humble kidney. Go on, don’t be shy – give it a go, you might like it!

Devilled Kidneys
How to cook Devilled Kidneys:

  1. Cut the kidneys in half, cut out the white gristley bit
  2. Mix flour, cayenne pepper, mustard powder and salt and pepper in a bowl.
  3. Melt some butter in a pan, roll the kidneys in the flour mixture and place them in the pan cooking for a couple minutes each side. Then add Worcester sauce and chicken stock and let the all the ingredients mix a little.
  4. Take the kidneys and put them on some thick toast and then reduce the sauce in the pan and pour over the kidneys.
  5. You can always add a bit of lambs lettuce for a bit of green healthy stuff…


*a recipe by Fergus Henderson “The Complete Nose to Tail” 2012


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Guiness and Heinz Tomato Soup Casserole

Could it be that the S&H team have accidentally stumbled across the most heart friendly, pick-me-up casserole out there?

The health benefits of Guiness have been widely publicised over the years and although Guiness themselves are no longer promoting that it “is good for you” studies suggest that a pint of the black stuff may work as well as a low dose aspirin to prevent heart clots that raise the risk of heart attacks [1]. So that teamed up with Heinz Tomato Soup the standard for us Brits when feeling unwell [2] is almost like accidentally turning the kitchen into a holistic apothecary. This fated encounter between two ingredients was discovered simply because we had ran out of tomato puree. We are very glad that we did, the flavor of this dish is superb – give it a go, sniffle’s or not!

This recipe has been added to: 



  • Sirloin Steak (with fatty streaks)
  • Large white onion
  • Seasoning: Salt, pepper and Marco’s Aunt’s hot paprika
  • Good pinch of Rosemary
  • 1 ¼ cup Guiness
  • Fresh tomatoes
  • Vegetables that you fancy (broccoli stem, 3 carrots, mushrooms, a few green beans)
  • 7 New potatoes
  • Heinz Tomato soup squeeze and stir
  • 1 cup boiling water
  • 2 tbsp Plain Flour


  1. Place a casserole dish onto the hob on the highest heat
  2. Roughly chop up an onion and cub the steak
  3. Add to the hot casserole dish and seal the meat (there is no oil required as there is enough fat naturally in the meat)
  4. Season well with salt, pepper, paprika and rosemary
  5. Add Guinness, stirring to ensure that you get all the tasty bits off the bottom of the dish
  6. Add fresh tomatoes, roughly chopped vegetables and new potatoes
  7. Add Heinz tomato soup and enough water to cover vegetables and mix well
  8. Cover and allow to simmer with a lid for 45 mins
  9. Add flour, mix well and simmer with a lid for 30 mins
  10. Remove lid and simmer for a further 15 mins to allow sauce to thicken