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1. Remove the core from each kidney and cut in half. Dredge with seasoned flour.

2. Heat the butter and gently cook the onion on a low heat. Remove from the pan into an ovenproof dish.

3. Saute the kidneys for a few minutes on either side until golden brown. 

4. Add mushrooms and continue cooking for about 2 minutes.

5. Add the tomatoes and red wine. 

6. Spoon into the ovenproof dish, cover with foil and bake for 25 minutes at 180°C (350°F) Gas 4.

7. Serve individual portions in a ring of rice on the plate and garnish with parsley.