As requested, here is the recipe for tomato water from the Masterchef quarterfinals!

Serves 4 (very small portions - this is not a dish to serve to the very hungry!)

16 large and very ripe and juicy souping tomatoes

1 tbsp Caster sugar

Salt and pepper to season

1 glass white wine

Roughly chop the tomatoes and put with all juices in a pan with the sugar, lots of salt and pepper (as the seasoning will not be as strong when chilled) and the white wine. Bring to the boil and simmer for 5 mins. Strain through muslin as many times as you can bear - I did about three strainings on the programme or ideally leave the mixture to drip through slowly overnight as this will give it a clearer colour. Pour into shot glasses and chill in the fridge.

This is yummy served with crackling straws (sadly mine burnt on Masterchef so I didn't serve them - clearly the oven's fault, not mine!) Remove all fat from a piece of pig skin (approx 30cm x 10cm - ask your butcher nicely, mine usually has some!). Cut into long thin strips with scissors. Lightly oil baking trays with some olive oil. Line up strips of fat on one of the trays and sprinkle over rock salt. Place the other tray on top and weigh down (a heavy casserole dish is ideal) so that the crackling bakes straight. Bake in a hot oven for approx 18 minutes until the crackling is golden brown. Serve a crackling straw in each glass.