London lunch box: a recipe inspired by ToastED restaurant in Dulwich

Laoise Casey creates cheap, easy-to-cook lunch boxes inspired by things she has eaten in some of London's best restaurants and cafes #Toastedlunchbox
The London lunch box: chef Laoise Casey has created a recipe inspired by ToastED bar and restaurant in Dulwich (pic: Laoise Casey)
Laoise Casey9 September 2014

ToastED lunch box: late summer tomatoes

Last week, Laoise Casey's London lunch box was inspired by Masterchef winner Tim Anderson's pop-up cafe Nanban, where she has been working with him part-time. This week, she wants to give us one last summery rush:

There has already been talk of the summer being over. In defiance I would like you to join me in bittersweet denial, where I am still enjoying long bright evenings and the last knockings of warm breezes and sunshine. Can we just slowly ease ourselves into our toasty woolly jumpers and fires? There's plenty of time for that.

ToastED on Lordship Lane in East Dulwich is a neighbourhood favourite; and when you taste New Zealand Head Chef's Michael Hazelwood's cooking you know why. The first night I moved to East Dulwich I ate there surrounded by friends and steel wine tanks, fun and a sense of ease, scoffing Michael's beautiful food and feeling happy.

So I suggest you prolong your summer with a slice of ToastED in your lunch box with late summer tomatoes. Special thanks to Michael for his time and inspiration with this one.

Preparation time: 10 minutes

Cost per portion: £2.60

What you will need:

2 slices ciabatta

Selection of mixed tomatoes for the bruschetta (2-3)

35ml olive oil

Handful basil leaves

1/2 clove garlic

3 green zebra tomatoes for the gazpacho

1/4 cucumber

1 tsp. sherry vinegar

1 tbsp. whipping cream

1 small piece horseradish, grated

Sea salt, black pepper

Equipment:

Blender or food processor

Sieve

Bowl

Whisk

Grater

Slice the mixed tomatoes for the bruschetta.

Place in a bowl with 10ml of the olive oil and half the basil. Season with salt and pepper.

Grill or toast the ciabatta and rub with the garlic (keep the garlic for the gazpacho).

Blitz the green tomatoes, garlic, 25ml of the olive oil, cucumber, vinegar and the remaining basil in a blender or food processor. Pass through a sieve. Season.

Make the horseradish cream by whisking the cream until it forms soft peaks. Fold in the grated horseradish. Serve with the gazpacho.

Top the ciabatta with the tomatoes, mozzarella and an extra drizzle of olive oil.

Follow Laoise Casey on twitter @cuisine_genie

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