Sluttishly Savoury: Bloody Mary Tomatoes

A good Bloody Mary really is one my favourite drinks ever, plus it must count as at least several of your five a day, so it's basically a dead healthy meal in a glass right? OK so maybe leaving out the vodka would make it super healthy but then where's the fun in that?

We are right in the middle of the tomato season right now so they are really cheap to buy if you're not growing some yourself and this is the perfect way to eat them. I used chilli vodka as I have a bottle in the freezer that I keep topping up with more vodka/chillies every now and then, but you can just use regular vodka and add extra tabasco or a few dried chilli flakes. When it comes to celery salt I love Halen Môn which has huge flakes of sea salt and packs a good celery hit so is the perfect dipping companion. They get hotter the longer you leave them, I have always aimed to leave them about 5 days but by day two I've scoffed the lot, I have no willpower whatsoever!

You'll need:

• 1 punnet cherry tomatoes
• 25ml chilli vodka
• 25ml sherry (whichever one is your fave Bloody Mary sherry, I like a dry sherry)
• a good glug chipotle Tabasco Sauce
• a big splash of Worcester Sauce (pick up an anchovy-free version if you're catering for vegetarians)
• freshly ground black pepper
• grated zest of 1 lime
• celery salt

Make it!

1. Using a needle prick each tomato all over and put them in a tupperware dish.
2. Mix the vodka, sherry, Tabasco, Worcester sauce, lime and black pepper together (taste and add more of anything until you are happy with the taste) then pour the mix over your tomatoes. Pop a lid on the tupperware and gently turn it upside down a few times before putting it in the fridge.
3. Leave for a minimum of 2 days gently turning every now and again whenever you open the fridge door.
4. Simply serve with a small bowl of celery salt to dip the tomatoes in and scoff away whilst feeling all virtuous.