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PICKLED RED PEPPERS AND FENNEL WITH SMOKED TOMATO STOCK

This light and fresh dish is perfect for the hot days of summer, using a selection of ingredients that are at their best in the height of this season. Fennel packs my favourite aniseedy flavour, and it works so well with this chilled mousse, which is made from vegetable purée folded with cream and set with gelatine. The pickled red peppers make the most of summer surplus, as does the smoked tomato stock – leftovers can be sipped as a chilled soup or consommé with pearls of cooked courgette, carrot and torn basil leaves.

SERVES 4, AS A STARTER

Smoked tomato stock

2kg cherry tomatoes

1 garlic clove, chopped

1 celery stick, sliced

1 shallot, sliced