Preparation time: 15 minutes, plus setting.
Cooking time: 5 minutes.
Calories: 63 per portion
4 tomatoes, skinned and sliced
600 ml (1 pint) tomato juice
1 teaspoon Worcestershire sauce
salt and pepper
15 g (1/2 oz) powdered gelatine
3 tablespoons water
for the garnish
1. Arrange the tomato slices in the base of a 900 ml (1 1/2 pint) ring mould. Pour the tomato juice into a small saucepan and bring to the boil. Reduce the heat and stir in the Worcestershire sauce with salt and pepper to taste.
2. Dissolve the gelatine with the water in a small bowl over a pan of gently simmering water. Combine with the tomato juice and pour into the mould. Allow to cool, then chill in the refrigerator for 3 hours, or until set.
3. To serve, dip the mould into hot water for a few seconds, then place a serving plate on top of the mould and invert with a sharp shake to unmould it. Fill the centre of the mould with endive leaves, top with watercress and serve chilled.
For a complete light meal, fill the centre of the mould with cottage cheese mixed with finely chopped spring onion and fresh basil.