RECIPES

Food and drink with Big Tom

Here are a few ideas that demonstrate a few possible ways to use Big Tom. Please do e-mail us with any additional ideas!

Virgin Big Tom

Served just with ice, Big Tom makes a delicious filling savoury drink with not too many calories (21 Calories per 125ml serving).

Big Tom Bloody Mary

We recommend 1 part Vodka to 3 parts Big Tom served with ice and a stick of celery. If using a premium vodka such as Smirnoff Black label, you can go to 1 part vodka to 2 parts Big Tom, but this needs to be handled with care as it is just too delicious! We have heard that sherry (or even red wine) can be added in addition to the Vodka, but we haven't tried this out ourselves yet, so be careful!
Find out more about The Bloody Mary »

Bloody Maria & Red Snapper

As for a Bloody Mary, except add Tequila (Bloody Maria) or Gin (Red Snapper) instead of Vodka.

Big Tom Chilled Tomato Soup

Our boss Lawrence is particularly partial to soups (having been a founder of New Covent Garden Soups many years ago). He's sure Big Tom can be a useful ingredient in many different soup recipes, and here's an easy example...
Peel two cucumbers and simmer gently for 10 minutes in 50cl chicken stock (a stock cube is fine). Blend this with 75cl Big Tom, fold in a cup of sour cream (or creme fraiche) and then allow to chill and serve with freshly ground pepper.

Big Tom Bloody Mary Sorbet

Mix 15cl Vodka with 75cl Big Tom and place in an ice cream machine and churn until firm - then freeze until ready to serve. If you do not have an ice cream machine, freeze the mix in an unsealed container until it is just firm. Then puree it in a food processor and refreeze in a sealed container. Remove from freezer 10 minutes before serving and scoop into tall glasses. Garnish with celery sticks and fresh ground pepper. (Serves 8 to 10)

Caper & Lemon Infused Norwegian Cod with Norsk Bloody Mary Sauce

Lara Smith at the Buccleuch Arms Hotel in Moffat, Dumfriesshire, has created a fantastic Norwegian fish food combination with Big Tom at its heart. Te full recipe is for caper and lemon infused Norwegian cod will troll smoked salmon and prawn spring rolls sauteed Jerusalem artichoke and baby spinach along with a Norsk Bloody Mary sauce. You can download the recipe as a PDF by clicking on this link.

Big Tom Jelly

Arabella Dymoke from The Good Web Guide has popped up with a brilliant idea for Big Tom jelly. All you need is one 75cl bottle, five sheets of gelatine and eight oiled dariole moulds. Soak the gelatine sheets in some cold water for about five minutes until they have softened up. Meanwhile, empty the contents of the bottle into a saucepan and heat gently, then, just before it gets to boiling point, remove from the heat. Squeeze the excess water out of the gelatine, add to the liquid and stir until the gelatine has dissolved completely. Add a splosh of vodka (entirely optional of course!) - we suggest two or three shots and stir again - then pour into the dariole moulds. Leave in the fridge for at least four hours to set. Just before you eat, dress some salad leaves with lemon dressing. Dip the moulds into hot water for a few seconds to loosen them up and then quickly up end them onto plates. It's that easy - five minutes in preparation at most. Delicious!