Ingredients

• 4-5 large beef-steak tomatoes
• 1 red pepper
• 1 tray or punnet of cherry tomatoes

Tarragon Cream Dressing

• 1 egg
• 3 tblsp tarragon vinegar
• ½ cup cream
• 2 tblsp chopped fresh tarragon or dill
• pepper, pinch salt

Method

1. Blanch and peel the beef-steak tomatoes. Slice in 05.cm rounds.
2. Grill pepper under high heat until blackened. Put in a bag (freezer bags are good), leave to cool. Then peel off charred skin, remove core and seeds. Slice the flesh thinly.
3. Wash the cherry tomatoes and slice in half. Toss with red pepper.
4. On a large platter, arrange tomato slices around the edge, with the cherry tomatoes and pepper inside.
5. Dress with the Tarragon Cream Dressing and serve.

Tarragon Cream Dressing

1. Put the egg and vinegar into a small heatproof bowl, and cook over simmering water whisking until thickened.
2. Remove from the heat and cool. Whip cream and fold in with herbs. Makes 1 cup.