Pickled tomato vodka

Makes 200ml

This was inspired by a pub lunch in Hackney, east London. They had a huge jar filled with tomatoes, chillies and vodka behind the bar. The bartender let me try a bit. It was amazing on its own and even better in a Bloody Mary.

For the pickling juice

— 100ml red-wine vinegar — 100ml apple-cider vinegar — 3 tbsp salt

— 5 tbsp light-brown sugar

For the tomato vodka

— 20 cherry tomatoes (the better

quality, the better the flavour)

— 1 tbsp coriander seeds

— 1 tbsp coarsely ground

black pepper

— 1 tsp celery salt

— 4-6 dashes Tabasco

— 1 tsp Worcestershire sauce — 200ml vodka (smoked vodka is even better if you have it) For the pickling juice, combine all the ingredients in a large saucepan and simmer over a low heat until the salt and sugar have dissolved. Set aside to cool.

Meanwhile, prick the cherry tomatoes with a toothpick and place in a sterilised glass jar. Add the coriander seeds, pepper, celery salt, Tabasco and Worcestershire sauce.

Pour the vodka into the pickling juice, give it a stir, then pour the mixture into the jar to completely cover the tomatoes. Seal the jar with a lid and store for up to a year unopened at room temperature.

Once opened, keep in the refrigerator for up to a month. The pickled cherry tomatoes can be used as a garnish.