Did you know?

The average time spent preparing the Christmas feast is eight hours – the equivalent of a full working day.

Visit www.roastrage.co.uk for hints and tips round-the-clock, so that you can make the most of your Christmas by spending less time in the kitchen and more time to sit back, relax and enjoy your special day with the family.

Create an offally delicious bush tucker trial!

If the thought of oxtail, kidney, liver and tongue reminds you of a bush tucker trial, you could be in for a very pleasant surprise, as these ingredients offer delicious flavours that are set to make a renaissance in 2008.

So why not join in the latest trend and gather friends round for a dinner party with a difference. From Devilled Lamb’s Kidneys to Coarse Liver Pate or Stuffed Braised Lamb’s Hearts you will be sure to excite your guests.

For handy tips or recommended recipes call 0870 428 6154 or download a free copy of the offal guide from www.beefyandlamby.co.uk/offal

Devilled Lamb’s Kidneys on Toast

Serves 4, as a starter, 2 as a brunch dish

Preparation time: 15 minutes

Cooking time: 5 minutes

Ingredients:

4 lamb’s kidneys, cleaned and cut into chunks

15ml/1tbsp extra virgin olive oil

5ml/1tsp mango chutney

5ml/1tsp curry paste

15ml/1tbsp Worcestershire sauce

15ml/1tbsp hot water

Grated zest of ½ lemon

Salt and freshly milled black pepper

2-4 slices of thick granary bread or brioche, lightly toasted

To garnish:

Fresh tarragon leaves

Method:

1. Heat the oil a large shallow frying pan and cook the kidneys for 3-4 minutes or until brown.

2. Add the chutney, curry paste, Worcestershire sauce, hot water, lemon zest and seasoning. Heat through for 1-2 minutes.

3. Spoon the mixture over the toast, garnish with the tarragon and serve immediately.

Tip:

If preferred use as a filling for jacket potatoes.