Annie Bell's Sweet Tomato and Angostura Jelly

Live, eat, cook in the moment. Enjoy one of the world's great summer tastes and fragrances.

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   1. Have ready 6 x 150ml suitable serving dishes, cups or dessert moulds.
   2. Place the tomatoes in a medium-size pan, cover and cook over a low heat for 20-30 minutes until they collapse, stirring occasionally. Press through a sieve into a bowl, return to a clean pan and add the sugar. Bring to the boil and simmer for about 20 minutes until reduced by a third to about 500ml. Skim off any foam on the surface.
   3. Towards the end of this time, cut the gelatine leaves into broad strips, place these in a bowl, cover with cold 4. Pour a third of the tomato mixture over the gelatine and stir to dissolve, then add this back to the remainder. Stir in the lemon juice and Angostura bitters, and make up to 850ml with orange juice.
   5. Divide the jelly mixture among the serving dishes. Cover and chill for several hours or overnight until set. Serve for dessert with miniature florentines.