Bloody Black Cow tomatoes

Serves 4-6

My friends Archie and Jason Barber are local dairy farmers who have just launched Black Cow Vodka (blackcowvodka.wordpress.com), which is made from the excess whey in Childhay Manor, Broadwindsor in Dorset and which is the world's only pure milk vodka. It's damn good stuff and I've made a kind of Bloody Mary dressing here and served it spooned over these oxheart tomatoes which have a lovely ribbed exterior. If you can't get your hands on oxheart tomatoes, then large beef tomatoes will do.

2 large beef or oxheart tomatoes, cut into 1½-2cm thick slices
3-4tbsp rapeseed oil
A few leaves of celery, shredded
1-2tbsp freshly grated horseradish
For the dressing
3-4tbsp vodka, more if you wish
1tbsp Worcestershire sauce
Tabasco to taste
2tbsp tomato juice
Celery salt to taste
2tbsp rapeseed oil

Heat the rapeseed oil in preferably a non-stick frying pan and fry the tomato slices for about 2-3 minutes on each side on a high heat, until they are lightly coloured, and then transfer them to a serving dish with a fish slice or spatula, reserving any pan juices.

To make the dressing, whisk all of the ingredients together along with the pan juices and season with celery salt.

Spoon the dressing over the tomatoes and then scatter over the shredded celery leaves and grated horseradish.