London lunch box: a recipe inspired by The Bloodshot Supper Club at The Dairy Clapham

Chef Laoise Casey creates cheap, easy-to-cook lunch boxes inspired by things she has eaten in some of London's best restaurants #TheDairylunchbox
Glorious greens: Laoise Casey's crunchy salad inspired by Bloodshot at The Dairy
Laoise Casey20 July 2015

The Bloodshot Supper Club lunch box: a crunchy salad of purple sprouting broccoli, golden sultanas and toasted almonds

It’s midnight at The Dairy, we've just cleaned down after dinner having been in the kitchen since 8am. And we’re setting up for service again.

The reason for this madness is Bloodshot: a late night (1am start) supper club for cooks, by cooks. Robin Gill, Chef-Owner of The Dairy conjured up the idea during a conversation with Nuno Mendes of Chiltern Firehouse. They were discussing the lack of decent places to eat in London after service for restaurant folk.

After a 16 hour shift you’ll probably end up in some dodgy bar on Clapham High Street. But now, on the last Saturday of every month a guest chef cooks a five course menu with ‘no rules to the cooking’. It’s an opportunity for chefs to cook their own menus and share ideas.

Back to The Dairy kitchen where head chef Richard Falk is headlining the inaugural Bloodshot. At 12.30am there’s a tingle in the air and a disbelief that we’re really doing this. All week Richie has been planning his menu. Smoked eel with pickled kolrahbi kicks the supper club off. His botulism bread is torn apart by diners. It's swiftly followed by his beautiful purple sprouting broccoli dish which inspires this week’s lunch box. The fish course is skate with delicate monks’ beard and caviar.

Mains arrive around what time I can’t remember and does it really matter? Dexter beef is brought to our table by our Sous Chef Ben who’s been up for nearly 24 hours at this stage like the rest of us. Then Richie’s marmalade on toast for dessert at dawn. All of a sudden it’s 8am on Sunday morning. Bed time? No. Time to set up for lunch service. That’s officially the end of the first Bloodshot.

Patrick Powell of Chiltern Firehouse is cooking at February’s Bloodshot with menu details including crubeens (pig trotters) and ‘an Irish stew throw down’ planned for 1.30am. I’m already a mixture of delicious nervousness and anticipation.

Richie’s purple sprouting broccoli salad inspires this week’s lunch box. We’ve created a version for you to try at home. Or perhaps a midnight snack box?

What you will need

Small handful golden sultanas

1 tbsp. apple juice

Juice and zest of 1 lemon

½ garlic clove, finely chopped

Handful parsley, finely chopped

4 broccoli florets

4 purple sprouting broccoli florets

2 tbsp. vegetable oil

Sea salt, black pepper, to season

Small handful almonds, toasted

Equipment

Bowl

Knife

Frying pan

Preparation and cooking time: 15 minutes

Cost per portion: £2.50

How to make it

Soak the golden sultanas in the apple juice and 1 tbsp. of the lemon juice. Make the gremolata by mixing the lemon zest and finely chopped garlic and parsley. Heat the vegetable oil in the frying pan until nearly smoking hot. Quickly fry the broccoli and purple sprouting broccoli in the oil until charred, seasoned with sea salt and black pepper. Finish the cooked broccoli with a squeeze of lemon juice and dressed with the almonds, sultanas and gremolata.

36 places are available for each Bloodshot at £60 a head all in. Only 8 seats are available for sale to the general public and go on sale on the 1st of each month. The next Bloodshot takes place on 28th February with Patrick Powell of Chiltern Firehouse rocking the stoves. Tickets are sold out for this event but follow @TheDairyClapham and @robingillchef to book tickets for upcoming events. the-dairy.co.uk

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