Devilled Kidneys On Parsnip Puree Recipe

• 8 x Lambs kidneys
• 30 gm Butter
• 3 tsp Grain mustard
• 2 tsp Tomato puree
• 1 tsp Soy sauce
• 2 tsp Worcestershire sauce
• 2 Tbsp. Red wine
• 1 Tbsp. Red wine vinegar Salt and freshly grnd black pepper
• 1 Tbsp. Freshly minced parsley/chives to garnish
• 250 gm Potatoes, peeled and cut into pcs
• 750 gm Parsnips, peeled and cut into pcs Salt to taste
• 55 gm Unsalted butter Grated fresh nutmeg
• 3 Tbsp. Double cream

Directions