Remove the white membranes and fatty core from the kidneys and discard.

Now cut the kidneys into small pieces (I prefer using kitchen scissors rather than a knife for this job)

Add flour and black pepper onto a plate and mix thoroughly.

You can add chilli powder to the mixture for that 'devilled' kick - although I don't...

Add the kidney pieces into the flour mixture and coat all over.

Melt the butter in a frying pan on medium heat.

Add the kidneys and turn each piece over once browned.

Add any remaining flour mixture to the 'cold' beef stock and stir thoroughly.

When the kidneys have browned on both sides add the stock and red wine to the frying pan and stir until the mixture thickens.

If the mixture is too thick then just add either water or wine to your taste until it resembles thickened gravy.

Toast the bread and spread lavishly with butter.

Serve the kidneys on top of the hot buttery toast and enjoy...