Tomato jelly

prep time:

cooking time:

serves: 4

season: Summer

asparagus, broad beans, carrots, courgettes, potatoes, globe artichokes, peas, radishes, salad leafs, spinach, tomatoes

450g fresh, ripe tomatoes
275ml chicken or veal stock
2-3 slices onion
1 stalk celery
2 stalks parsley
1 bay leaf

5 black peppercorn

Half teaspoon sugar
Half teaspoon salt
pinch cayenne
10g gelatine

1	Put all the ingredients except the gelatine in a pan and bring slowly to the boil.
2	Cover, and simmer gently for 20 minutes.
3	Strain into a bowl and measure. There should be between 3⁄4 and 1pt.
4	Taste and season if necessary with more salt, pepper and cayenne or celery salt.
5	Dissolve gelatine in enough warm water to make jelly up to 1pt, and strain into it.