Naked cherry tomato salad

Cut a very small, shallow X in the bottom of each tomato, just breaking the skin; pull off the green tops.

Bring plain water to a boil on high; dunk the tomatoes a few seconds just until the skins start to peel back, then move straight to ice water.

When completely cold, peel the skins off gently with fingers or a knife, keeping the tomatoes whole, into a bowl.

Make the dressing from a couple of whole small mint leaves, a touch of sherry vinegar, extra virgin olive oil, a little cayenne and a tiny pinch of salt; mix, bruising the mint slightly.

Spoon over the tomatoes, shake to coat, wrap and chill at least 30 minutes to an hour, tossing gently halfway.

Adjust with more sherry vinegar and olive oil; serve three per person with some dressing, a few drips of olive oil and a sprinkle of coarse sea salt.