Great British Chefs

Step 1

Begin by making the mulled wine jelly. Add the wine and agar agar to a saucepan and place over a high heat. Bring to the boil, stirring occasionally, then turn down to a simmer and whisk for 2 minutes. Pour into a container lined with cling film, then place in the fridge for a few hours to set

Step 2

Meanwhile, make the gazpacho. Place 2 tbsp of the olive oil into a pan over a medium heat, then add the shallots and sweat for 5 minutes until soft but without colour

Step 3

Transfer the shallots to a blender with the rest of the ingredients, then blitz for several minutes until smooth. Pass through a fine sieve, season with salt and pepper then place in the fridge to chill completely

Step 4

To make the cinnamon croutons, melt the butter in a small saucepan over a medium heat. Add the diced bread, turn down the heat and stir, ensuring the bread is completely covered in the butter. Continue to cook until the croutons crisp up and turn golden, then sprinkle over the cinnamon. Drain on kitchen paper and allow to cool

Step 5

Chop the reserved clementine segments into small pieces, then place on a metal tray. Use a blowtorch or place them under a hot grill to blister and char slightly, then set aside

Step 6

To serve, ensure the gazpacho is completely chilled, then divide between 4-6 bowls. Dice the set jelly into cubes, then arrange these on top of the soup along with the croutons and charred clementine pieces. Finish with a halved cherry tomato and a few nasturtium leaves (if using), then add a twist of pepper and a final drizzle of olive oil