Tomato Ring Salad

750 g/1 1/2 lb tomatoes, roughly chopped
1 onion, peeled and chopped
150 ml/1/4 pint stock or water
finely grated rind and juice of 1 orange or lemon
1 small bunch herbs (basil, oregano, parsley,
mint, as available)
1 bay leaf
1 clove garlic, peeled and crushed
salt
freshly ground black pepper
15 g/1/2 oz powdered gelatine
2 tablespoons water
1 teaspoon Worcestershire sauce
Garnish:
1 bunch watercress, or 1 box mustard and cress
4 hard-boiled eggs, shelled and cut into wedges
cucumber slices

Put the tomatoes and onion in a pan. Pour in the stock or water then add the orange or lemon rind and juice, herbs, garlic, and salt and pepper to taste.

Bring to the boil, then lower the heat, cover and simmer for 20 minutes until the tomatoes are reduced to is pulp. Rub through a sieve to make a puree.

Sprinkle the gelatine over the water in a small cup. Stand the cup in a pan of hot water and stir until the gelatine has dissolved. Stir the gelatine into the puree, then add the Worcestershire sauce and salt and pepper to taste.

Pour into a 600 to 900 ml (1 to 1 1/2) pint ring mould, then chill in the refrigerator until set. Unmould just before serving and garnish with the cress, egg slices and cucumber.

SERVES 4