Devilled Kidney and Wild Mushroom Tostada

The tostada is a typical Spanish breakfast enjoyed in bars all over Spain, and you will see workers eating "tostada de tomate" most mornings. The humble tostada lends itself well to a whole variety of toppings. In this recipe there are pigs’ kidneys (although lambs’ kidneys work equally well) and mixed wild mushrooms. Together with a little smoked paprika, this hearty tostada will keep you going until lunchtime!

Serves 2

Half a stick of French bread
200g (8oz) mixed mushrooms, quartered
1 pig’s kidney (or 4 lambs’ kidneys)
50g (2oz) butter
1 tablespoon plain flour

1/4 teaspoon hot smoked paprika
Salt
Cracked black pepper
Parsley

Method:

Slice the French stick horizontally and toast on both sides. Leave to cool.

Melt half the butter in a frying pan and fry the mushrooms. When done, set aside and keep warm.

Meanwhile, slice the kidney lengthways, but not all the way through. Open like a book then cut into strips.

Add the paprika to the flour and season with salt and pepper, dust the sliced kidney ensuring a good covering.

Melt the remaining butter in the frying pan and fry the kidney for 2 minutes turning regularly.

Reintroduce the mushrooms for 30 seconds and mix with the kidney.

Butter the toast, then spoon over the ingredients.

Garnish with torn parsley before serving.

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