Tom Kitchin cooks summer tomato salad served with tomato consommé and tapenade on Saturday Kitchen Live.

Tom says: “The flavours of summer are undiminished in this raw salad with salty tapenade. Use vegetarian Worcestershire sauce if desired.”

For the salad Tom used: For the salad, 5 tomatoes, preferably mixed colours, 3 asparagus spears, tips only, 5 radishes, ½ bulb fennel, 100g broad beans and small bunch baby basil.

For the vegetable consommé: 12 ripe tomatoes, chopped, ¼ cucumber, chopped, splash Worcestershire sauce, splash red wine vinegar, salt, 2 garlic cloves and handful basil leaves.

For the tapenade: 1 garlic clove, 4 tbsp capers, 200g black olives, splash sherry vinegar, extra virgin olive oil and salt and freshly ground black pepper.

To prepare the dish, first make the vegetable consommé. Season the tomatoes and cucumbers with Worcestershire sauce and red wine vinegar, then blend all the ingredients together in a food processor.

Place a sieve lined with a muslin cloth on top of a bowl, then pour in the vegetable consommé mixture.

Bring the edges of the muslin together, tie with a piece of string and hang over the bowl. Leave for six hours to drain. Reserve the liquid consommé collected in the bowl.

For the tapenade, blend all of the ingredients in a food processor, adding just enough olive oil until it forms a paste, seasoning to taste with salt and pepper.

For the salad, slice the tomatoes into different sized pieces.

Slice the asparagus, radish and fennel and place them in a bowl of cold, iced water to chill. When ready to serve, drain.

To serve, divide the tomatoes, broad beans and chilled vegetables between four small serving bowls and garnish with the tapenade and baby basil. Pour over the consommé.