Name: Bloody Mary (aka Festival ‘Salad’)
Ingredients: 120ml worcestershire Sauce; 1½ tsp balsamic vinegar (aged if possible); 1 tsp aleppo chilli; 1 tsp urfa chilli; 1 tsp sugar; ½ tsp ground black pepper; ½ tsp celery salt (or fine sea salt); 160ml vodka; 2 tbsp lime juice; 1L tomato juice; a few celery stalks, for garnish

New

Easy

Serves 4

Prep 5 min

Cook 5 min

An actual salad is about as likely as finding a reasonable phone signal at a festival, so here's all your vitamin requirements in the form of a proper Bloody Mary instead. It's the style we serve at our delis, which means enough Worcestershire sauce to wake the dead and warming spices – I use both Aleppo and Urfa chilli – to give it depth without overwhelming heat. Serve it all in one jug with celery sticks bristling out like a bouquet and plenty of glasses on the side.

Ingredients

120ml	worcestershire Sauce
1½ tsp	balsamic vinegar (aged if possible)
1 tsp	aleppo chilli
1 tsp	urfa chilli
1 tsp	sugar
½ tsp	ground black pepper
½ tsp	celery salt (or fine sea salt)
160ml	vodka
2 tbsp	lime juice
1L	tomato juice
	a few celery stalks, for garnish

Method

Place the first 7 ingredients into a small saucepan and bring to the boil. Immediately turn off the heat and pour into a large jug to cool completely.
When cool, add in the remaining ingredients and stir to combine. Place a few cubes of ice into 4 tall glasses and pour over the Bloody Mary mix. Add a celery stalk to each glass and mix to chill. Enjoy immediately.