The picnic menu

A very moveable feast

I’ve always loved a good picnic. A delightful way to spend a few hours on a sunny day with friends. But this summer I’m really racking them up. The park is absolutely the best place to set up camp when you’ve got twin toddlers who won’t sit still.

Picnic food should be very portable and keep well. You don’t want anything that will suffer from a bumpy ride, wilt or get gross in the sun - devilled eggs are firmly off the menu. But delicious must be prioritised always. There’s no point in lovingly preparing and lugging your lunch around to sit on the ground eating something underwhelming (more comfortable locations are available). This menu is essentially just very shareable, easygoing and tasty summer food that travels particularly well. If you’re not such a picnic-head as me it also makes a delicious and very prep-able summer lunch spread. Or good options for bringing to a barbecue or potluck.

Fennel & parmesan twists

The ultimate cheesy companion to a cold drink. These pastry twists are stuffed with gently caramelised fennel as well as fennel seeds to really double down on the punchy anisey flavour. I am obsessed.

Recipe
Makes 6-8 large twists

320g sheet ready rolled all-butter puff pastry
1 large head fennel, any stalk beneath the bulb trimmed off, bulb halved and very finely sliced lengthways
1 tbsp fennel seeds, plus a little more to sprinkle over
1 tsp thyme leaves, or a pinch dried thyme
80g finely grated parmesan, plus a little more to grate over
1 tbsp creme fraiche
Eggwash: 1 egg beaten with a splash of milk (or use just the yolk with milk if you have some left from the financiers)
Salt & pepper
Olive oil

1. Place the fennel in a medium pan with a little oil over a medium heat. Stir from time to time until well caramelised and completely tender. If it begins to burn add a splash of water and keep going. Stir in the fennel seeds and thyme for the final couple of minutes, then set aside to cool

2. Heat the oven to 185c/365F fan

3. Stir the creme fraiche and parmesan into the fennel mixture and season to taste

4. Cut the puff pastry in half across the width so you have two equally sized rectangles. Spread the fennel mixture evenly over the top of one of the pastry rectangles. Place the other rectangle over the top to cover it. Place back in the fridge for at least 15 mins, or freezer for 5 mins

5. Cut the pastry into 1.5cm strips across the length. This should make 6-8 portions. Twist each piece carefully in your hand into cheese straw shapes and place on a metal baking sheet lined with parchment. Don’t worry if they are a little messy, they will bake up nicely. Brush each one with the egg wash and sprinkle over some more fennel seeds and a little parmesan

6. For 18-22 mins or until beautifully golden

Charred tenderstem broccoli & mozzarella sandwich with chilli & lemon

The sandwich of my dreams. Choose a bread that is relatively sturdy, but soft and fresh enough to enjoy without toasting. I’ve used ciabatta here but fresh focaccia, baguette or even individual rolls work well too.