Geoff's Devilled Kidneys

1. Core and quarter the kidneys: cut out the tough white core with scissors, then cut the remainder into four equal pieces.
2. Brush a frying pan all over with oil. Get the pan reasonably hot and add one third of the kidneys to the pan. Stir fry them for about two minutes, making sure the outside is completely cooked. Place on a side plate and cover with foil.
3. Repeat step 2 with the rest of the kidneys in two batches.
4. Add a little more oil to the pan and turn the heat down. Fry the onion and garlic over low heat. When they are golden brown, add the cayenne and paprika and stir through.
5. Add the mushrooms and fry gently until cooked.
6. Add the stock, Worcestershire sauce and mustard and stir well.
7. Allow to bubble gently for about 10-15 minutes (until the sauce has halved in volume and thickened).
8. Taste and add additional Worcestershire sauce, cayenne or mustard if necessary. Season with salt and pepper to taste.
9. Stir the kidneys back into the sauce. Warm through for about two minutes.
10. Serve, garnished with lots of chopped parsley and perhaps some mashed potato or long grain rice.