Devilled herring roes on toast

Put a pan of water on to boil. Add the herring roes, bring back to the boil, and then drain thoroughly.

Mix the flour with cayenne pepper on a plate.

Roll the roes in the flour until evenly coated.

Heat 15g of the butter with the oil in a frying pan until the butter foams. Fry the roes in the fat, until golden brown on each side. Drain on kitchen paper and discard the fat left in the pan.

Melt the remaining butter in the pan, and as soon as it starts to foam, return the roes to the pan and squeeze over a touch of lemon juice. Turn the roes so that they are coated in buttery lemony juices.

Place the slices of toast on plates and spoon over the roes. Sprinkle with chopped parsley, dust lightly with a little more cayenne pepper, and tuck the lemon wedges in beside them. Serve immediately.