6 beef tomatoes, each about 8 ounce
1 1/2 tablespoons olive oil
12 lambs' kidneys, skinned, halved and cored
3/4 pound mushrooms, wiped and chopped
Freshly ground black pepper
1 1/2 level tablespoons whole wheat flour
1 level teaspoon fresh rosemary leaves
OVEN: Preheat to 190°C (375°F)
1. Slice the top off the tomatoes and set aside. Use a serrated grapefruit spoon or a teaspoon to scoop out the core and seeds without piercing the flesh. Put the tomato cases upside-down on kitchen paper to drain well.
2. Heat the oil in a saucepan, stir in the kidneys and mushrooms, and season with pepper. Cover and cook gently for 10 minutes, stirring occasionally.
3. Lift out the kidneys and mushrooms with a slotted spoon and set aside. Whisk the flour into the liquid left in the pan and bring to the boil, stirring continuously until thickened. Mix in the kidneys and mushrooms. Spoon 2 kidney halves and some sauce into each tomato and push 2 or 3 rosemary leaves into each one.
4. Put the tomatoes in a baking dish, place the reserved tops on them and cook in the heated oven for about 15 minutes, or until they soften.
Serve with toast or muffins.