seves 5 (side dish)
for the consommé
5 large ripe tomatoes
a few drops of Worcester Sauce
a sprig of Basil
for the tapanade
150g black olives, de-stoned
3 tbsp capers
1 small garlic clove
olive oil
for the salad
450g mixed tomatoes
½ small fennel bulb
3 radishes
Maldon sea salt
Freshly ground black pepper
a handful of small basil leaves
for the consommé
N.B. You need to start this the day before you want to serve this dish.
1. Place the tomatoes in a food processor or blender.
2. Blend well and transfer the liquid to a muslin cloth-lined colander.
3. Bring the edges of the cloth together and tie with a length of string.
4. Suspend the cloth bag over a bowl in your fridge and leave for 6-10 hours.
5. Finely chop the basil and leave to infuse for about 15 minutes.
6. Strain the liquid through a fine sieve ( to remove the chopped basil), season with the Worcester Sauce and reserve.
for the tapanade
7. Put the olives, capers and garlic clove in a food processor; blend whilst drizzling in the olive oil until you have a paste.
to plate up
8. Cut the tomatoes depending on size; halve or quarter. Finely slice the fennel and radish: Season well.
9. Centre the tomatoes, fennel and radish in a serving bowl. Pour over the consommé
10. Finish with a quenelle of tapanade and sprinkle over some baby basil leaves.
11. Serve chilled in small glass bowls.
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