Step 1

Slice the tomatoes in half and the mushrooms, onion and fennel into quarters. Put them into a large saucepan and add the garlic, basil, cloves, peppercorns and sugar. Pour in the worcester sauce, tomato puree and 2l of water and bring up to a simmer. Simmer for 2 hours then season to taste (if you’re serving it cold you might need a little more salt than you think tastes right).

Step 2

Grab two layers of muslin cloth and spread it into a large mixing bowl. Carefully tip the tomato mixture into the muslin and gather it up. Tie the top with string tightly so that it will hold the weight, then hang it over the bowl to allow the stock to drip through. Leave it for a few hours until all the liquid drains into the bowl without being forced.

Step 3

Meanwhile preheat an oven to 220ºC. Halve the plum tomatoes and season with olive oil, salt and pepper. Roast for 30 minutes, until soft and starting to blacken.

Step 4

Use the leftover tomato mix in another soup or another dish and save the clear broth. Pour the broth into bowls and add a basil leaf and two roasted tomato halves Serve up!