Deviled Kidneys on Toasted Brioche

Halve each kidney lengthways. Using scissors or a sharp paring knife, cut out the white sinew and any visible fat from the core of each half. Place the prepared kidneys in a bowl, pour over the milk, and stir in the fine sea salt.

Cover the bowl and refrigerate for 1–2 hours to draw out any bitterness.

Remove the kidneys from the milk and pat thoroughly dry with kitchen paper. Season generously with black pepper and a little salt.

Place a large heavy skillet or cast-iron pan over the highest heat possible and add the neutral oil. When the oil is shimmering and just beginning to smoke, add the kidneys cut-side down in a single uncrowded layer and sear for 90 seconds without moving — they should be deeply golden and caramelised.

Flip the kidneys and sear the rounded side for 60 seconds. Use a meat thermometer to check the kidneys reach an internal temperature of 63°C for a just-rosy centre. Transfer to a warm plate and rest while you make the sauce.

Reduce the heat to medium and add 15 g of the butter to the same pan. Add the shallots and cook for 3–4 minutes, stirring frequently, until soft and translucent.

Add the garlic, smoked paprika, mustard powder, and cayenne and stir for 60 seconds until fragrant.

Pour in the sherry and let it bubble vigorously for 2 minutes, scraping up all the caramelised bits from the base of the pan.

Add the Worcestershire sauce, Tabasco, and beef stock and simmer for 3 minutes until reduced by one third and slightly syrupy.

Remove the pan from the heat. Stir in the Dijon mustard, double cream, and remaining 15 g of butter until the sauce is glossy and cohesive.

Return the kidneys and any resting juices to the pan and turn gently to coat in the sauce.

Toast the brioche slices until golden and crisp. Place one slice on each plate, spoon the kidneys and sauce generously over the top, and finish with chopped parsley and a pinch of flaky sea salt.