For the tomato jelly, put all of the ingredients, except the gelatine, in a bowl and mix until well combined. Transfer the mixture to a blender and blitz to a pulp.
Pour the pulp into a muslin cloth. Tie the cloth and hang it over a bowl overnight. Measure 250ml/8½ of the water collected in the bowl and lightly warm through in a saucepan. Add in the geletine and stir.
Line a flat tray with cling film and pour in the water mixture. Place in the fridge to set.
For the spiced tomatoes, whisk together the ketchup, mustard, Worcestershire sauce, Tabasco and rapeseed oil until emulsified. Put the plum tomatoes and chives in a bowl and bind with a little of the ketchup mixture, the remaining mixture can be used to make a sauce.
For the beef tartar, put the beef fillet in a bowl. Add the shallot, gherkin, capers and parsley. Add a little of the tomato sauce and season with salt and pepper.
For the sourdough crisps, preheat the oven to 150C/130C Fan/Gas 2.
Place the sourdough slices on a baking tray and drizzle with the oil. Season with salt and pepper. Bake until crisp, then remove and leave to cool. Meanwhile cut 6 circles from the set jelly.
To serve, place 3 circles of jelly on a plate and top with the beef tartare and spiced tomatoes. Place the remaining jelly circles on top and spoon over the caviar. Dress the plate with the sourdough crisps, leaves and a drizzle of olive oil.