London lunch box: a recipe inspired by Otto’s Restaurant

Chef Laoise Casey creates cheap, easy-to-cook lunch boxes inspired by things she has eaten in some of London's best restaurants #Ottoslunchbox

Laoise Casey20 July 2015

Otto's lunch box: baked ham and quick celeriac remoulade

Late one Monday lunchtime a friend and I slip into Otto’s on Grays Inn Road. It’s a March day where the hint of summer makes us long for a lazy lunch. We’ve been working all week and this is our treat. We could pass by Otto’s without noticing it - its unobtrusive net curtains and understated signage belie the pleasures within. Once inside we want to stay there all afternoon. Many do, but that's another story.

If you have not met Otto Tepasse, of Otto’s, he is, in my opinion, the ultimate host and Maître D. He seems to know exactly what we might want before we do. Duck sauce made in front of our eyes at the table squeezed from the carcass of the duck itself with liberal sloshes of booze. Yes, we did want a canard a la presse. We just didn’t know it. Tarte tatin exploding with blue flames table-side after? Yes. We wanted that too.

Champagne appears for us with a twinkle. We follow Otto’s personal recommendations and have an extraordinary and memorable long lunch together.

So for this week’s lunch box, take one whole rare roasted duck, one duck press, and squeeze vigorously at your desk.

Alternatively, you could try this homage to Otto’s beautiful baked ham, hand-carved at the table accompanied by a quick version of classic celeriac remoulade. Serve this with the best ham you can buy. It’s what Otto would want, and another reason why his restaurant is so good.

What you will need

¼ small celeriac, peeled

1 tsp whole grain mustard

½ lemon, juiced

Sea salt, black pepper to season

4 slices baked ham

Handful watercress or rocket

Equipment

Knife

Preparation and cooking time: 5 minutes

Cost to make per portion: £3.20

How to make it:

Cut the celeriac into thin matchstick slices. Alternatively you can use a coarse grater. Mix the mustard, lemon juice and a generous pinch of sea salt and black pepper together. Stir the celeriac into the sauce until evenly coated. Serve with the baked ham slices and watercress or rocket. I’d also add some crusty bread.