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1
Cut the tomatoes in half and place in a roasting tin.
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2
Sprinkle the chopped garlic, caster sugar, salt and black pepper over.
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3
Drizzle with olive oil.
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4
Cook under a hot grill for about 10min or until the tomatoes have softened and some of the skins look charred.
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5
Put to one side to cool.
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6
Quarter, core and deseed the peppers; grill skin-side up for 7-10min or until skins are charred.
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7
Turn peppers over and grill for a further 5min.
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8
Remove skins by putting the peppers into a plastic bag and sealing for 5min.
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9
When they are cool enough to handle, the skins will lift off easily.
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10
For the Bloody Mary mix, put the lemon juice into a measuring jug and add cold water to make up to 90ml (3 1/2fl oz).
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11
Pour into a heatproof bowl, sprinkle the gelatine over and leave for 5min.
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12
Set the bowl over a pan of simmering water until the liquid runs clear.
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13
Put aside to cool.
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14
In a large bowl, mix together the tomato juice, vodka, tomato ketchup, Worcestershire sauce, Tabasco and the seasoning.
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15
Stir the cooled, dissolved gelatine into the Bloody Mary mix, then pour into a jug and put the mixture to one side.
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16
Lightly oil a 1.1 litre (2 pint) terrine mould and line with cling film.
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17
Put a quarter of the roasted peppers into the terrine and pour in enough Bloody Mary mix to cover.
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18
Add a layer of chopped basil, followed by a third of the tomatoes and cover with Bloody Mary mix.
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19
Continue layering, finishing with the peppers.
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20
Tap the terrine on a work surface to distribute the liquid evenly, fold up the cling film edges to cover the surface and chill for 4hr or until set.
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21
Serve as a starter with a drizzle of balsamic vinegar and olive oil, bitter green salad leaves and warm crusty bread.
