Art of the Lunch Box

Box smart and be ready for whatever the afternoon throws at you with our delicious all-in-one lunch dishes. 

Many moons ago we introduced London to the wonders of the lunch box. Great value, healthy, hearty and above all full of flavour these meals have sustained tens of thousands of workers, mums, dads and kids. Vegans, vegetarians, coeliacs and carnivores have all feasted on our great value lunchtime meals. Starting from just £5 you can practically get all your 5 a day in one swoop. Of course sometimes you just need a treat and for most of our loyal fans that means crispy pork belly served with steamed rice, fresh herbs, our very own homemade homemade chilli sauce and sweet soy. 

In addition to the hordes of regulars we also have a legion of dedicated corporate partners, including Drover, Amazon, Designmynight and Otherworld that rely on us to treat their hardworking employees. They are a great way to feed large groups with the minimum of fuss and time on service. With just one helper you too can push out individual meals for dozens without grumbling tummies complaining that they are served last. 

Mindful that dietary requirements always come out the woodwork at lunchtime we have created the vegan gluten free Ginataan Coconut & Butternut Curry. Our chicken adobo is the staple dish of the Pinoy world. Then there is the deliciously Spanish-inspired Mackerel Escabeche. There is always time to squeeze in some of our crunchy yet fluffy Ukoy butternut fritters laid on with our fiery lemongrass chilli dip. Why not try some of our homemade Kalamansi Lemonade to quench the thirst. 

Begin by marinading your chicken thighs for the chicken adobo. Prep your ginataan curry and your escabeche sauce. Prep your ukoy fritter balls. Your chicken should by then be ready to cook. Get the chicken on the fire and make your steamed rice. You will have at least half an hour to make all your garnishes as well make your lemongrass chilli dip and chilli garlic sambal. Chop your veg for the ginataan and add to the sauce. Cook off your fritters then put onto a tray to reheat for service. Line up all your plates and garnishes and now add your salmon and prawn 5 minutes before your guests start lining up. Have the oven preheated and ready to reheat your fritters. Lay out some sauce ramekins for the lemongrass chilli dip. Serve your fritters piping hot first. Then scoop serve and garnish your mains. Rice on one side with the Asian slaw and your main served up in a mercedes style cross. Sprinkle your other garnishes on top making sure your chillies are visible to all!

Ginataan Curry:

Sauce

Blitz onion, chilli, garlic ginger to make paste. Simmer for 10 minutes. Add coconut milk, turmeric and salt cook for 20 minutes. 

Onion x1

Garlic x3 cloves

Ginger x1 inch stub

Chilli x1 red chilli

Turmeric x1 tbsp

Coconut Milk x 50cl

Salt x 1 tbsp

Main Ingredients 

Chop into bite size pieces. Roast in the oven at 180C for  

Butternut – 20 minutes

Pumpkin – 20 minutes

Aubergine – 15 minutes

Cauliflower – 10 minutes

Broccolli – blanch for 2 minutes

Garnish

Chilli – sliced 

Coriander – chopped

Spring onion – sliced 

Crispy shallots – sprinkled

Roasted pumpkin seeds- 10 minutes roasted 180C

Asian Slaw

Prep, roughly mix and let sit for 10 minutes

Red cabbage – 1 shredded

Chilli – 1 sliced

Coriander – ⅓ of a bunch chopped

Carrots – 2 grated

Onion – 1 thinly sliced

Lime juice – 50ml

Olive oil – 2tbsp

Salt – 1 tbsp

Chicken Adobo

Our chicken Adobo

Marinade for 2 hours

1 tbsp black peppercorn

¼ bottle kecap sweet soy

½ bottle palm vinegar

150ml light soy

½ bunch lemongrass – blitz

Small handful of ginner – peel & blitz

½ bulb garlic – blitz

1 medium onion – blitz

3 bay leaves

1 chopped red chilli

Chilli Garlic Sambal

4 tbsp fried garlic

2 tbsp chilli flakes

100ml oil

Pan fry till simmering for 1 minute

Chicken Thighs

Chop into halves or quarters 

Cook with marinade for 45 minutes 

Keep stirring occasionally 

Salmon & Prawn Escabeche

Caster Sugar 6 tbsp

Palm vinegar 1cup

Corn Flour 2 tbsp

Ketchup 4 tbsp

Red pepper x1 julienne

Green pepper x1 julienne

Carrot x1 julienne

Ginger x 3 inches julienne

Onion white x2 slice

Garlic x 6 cloves slice

Salt x1 tbsp

Pepper x1 tbsp

Pan fry veg, add sauce stirred sauce mix cook for ten minutes – add corn flour plus 50ml water to thicken.

Salmon trim 500g and shelled prawns 200g pan fry separately for 5 minutes. 

Garnish

Chilli – sliced 

Coriander – chopped

Spring onion – sliced 

Crispy shallots – sprinkled

Asian Slaw x1 tbsp per person

Ukoy Fritters

Sweet potato x1 shredded

Carrot x1 shredded

Butternut Squash x1 shredded

Red sliced onion x1

Julienne red pepper x1

salt  x1 tbsp

Chilli flakes x1 tbsp

Egg medium x1

Gram flour x ½ cup

Mix and form balls. Shallow fry for 3 minutes and then turn for another 3 minutes

Lemongrass Chilli Dip

6 garlic cloves blitz

2 chilli blitz

2 lemongrass stalks bitz

1 tbsp dijon blitz

½ lemon juice blitz

50ml olive oil – slowly add

1 pinch salt

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