There is nothing quite like a Bloody Mary the morning after the night before or, indeed, on any morning. My favourite occasion for a Bloody Mary is Christmas morning. I find it takes the edge off the stress of the day and after two or three I am not remotely upset if the turkey is dry.

Ask a dozen different folk for their recipe and, most likely, you will get a dozen different answers. Here is mine.

Ready

• a really good vodka
• dry sherry
• good quality tomato juice
• fresh horseradish
• Tabasco
• Worcestershire sauce
• fresh ground pepper
• salt
• lemon
• celery stalk (if you fancy)

Set

• a big glass
• ice cubes
• grater

Go

1. Pour the alcohol over the ice cubes (not crushed please! Oh, and quantity of alcohol depends on you and your liver). I would suggest you use at least two parts vodka to one part sherry (I prefer it at a three to one ratio).
2. Add the tomato juice (quantity up to you but I double the alcohol).
3. Then add a pinch of grated horseradish, a dash of Tabasco and Worcestershire Sauce, a squeeze and then a wedge of lemon and, after I stir it, I add the salt and pepper. The celery is nothing more than an organic stirrer and a nibble for those who don’t like drinking on an empty stomach. I personally find it gets in the way.