Ingredients

• 6 juicy peaches
• Small bunch of basil
• Packet of Serrano ham

Method

1. Slice the peaches. Wrap a basil leaf and a slice of Serrano ham around each peach slice and put a small cocktail stick through each.

Ingredients

• 500g pack bread mix (we used ciabatta)
• 15 sage leaves, 5 finely shredded, the rest left whole
• 4 tbsp good-quality olive oil
• 2 garlic cloves, crushed
• Plain flour, for dusting
• 4-5 fresh figs, thickly sliced
• ½ onion, sliced as thinly as possible
• 100g serrano ham slices
• Flaky sea salt, for sprinkling

Method

1. Tip the bread mix into a large mixing bowl with the shredded sage and 1 tsp freshly ground black pepper. Put 2 tbsp of the oil and the garlic in a jug with the amount of water stated on the bread mix pack. Stir the liquid into the dry ingredients with a wooden spoon, then bring the dough together with your hands and knead for 5 mins on a floured surface until smooth. Return to the mixing bowl, cover with oiled cling film and leave to rise until doubled in size.
2. Punch the dough a few times to knock out the air, then divide into 8 portions. Roll each to a flattish bap shape on a lightly floured surface and arrange in a roughly 20 x 30cm roasting tin. Toss the whole sage leaves, figs, onion and ham with 1 tbsp of the oil, then scatter these over the top. Use your fingers to press the toppings into the bread a little, and spread the bread to fill any gaps. Cover loosely with oiled cling film and leave to rise for 20 mins until it has puffed up.
3. Heat oven to 180C/160C fan/gas 4. Drizzle over the remaining oil, sprinkle with sea salt and black pepper, and bake for 30 mins until risen, golden and crisp on top. Leave to cool in the tin for 15 mins, then transfer to a wire rack to cool completely. Pack back into the tin to transport to a picnic, and tear the bread into 8 portions.

Ingredients

• 320g sheet puff pastry
• 1 egg, beaten
• 1 tbsp poppy seeds
• 5 tbsp cream cheese
• 100g smoked salmon
• Small bunch chives, snipped

Method

1. Unroll the pastry and brush one side all over with the beaten egg. Sprinkle over the poppy seeds, then flip over the pastry. Spread the cream cheese over the pastry and top with the smoked salmon, then scatter over the chives. With one of the longer sides facing you, mark a line roughly down the centre, but don’t cut all the way through. Tightly roll each end in towards the middle until you reach the centre. Slice into 1cm-thick pieces and place, cut-side up, on a baking tray lined with baking parchment. Chill until ready to bake, or freeze for up to 2 months.
2. Heat oven to 200C/180C fan/gas 6. Bake for 20-25 mins until puffed up and golden brown (if baking from frozen, cook for an extra 5 mins). Leave to cool on a wire rack before packing for your picnic.

Ingredients

• 100g dark chocolate, roughly chopped
• 400g strawberries
• 30g white and milk chocolate, roughy chopped (optional)

Method

1. Cut a strip of baking parchment and leave to one side. To melt the dark chocolate, fill a small pan with 2cm water and bring to a simmer. Put the chocolate in a heatproof bowl and rest it on top of the pan, ensuring the bowl isn’t touching the water. Stir the chocolate to gradually melt it. Or, melt the chocolate in 20 second blasts in the microwave, stirring after each blast until melted. Put the melted chocolate in a small deep bowl.
2. Gently hold the strawberries by the leafy top and dip into the chocolate. Tap off any excess chocolate and put on the parchment to set. If you have any leftover chocolate, pour it onto another strip of parchment and leave it to set, it can be used again.
3. If you'd like to decorate the strawberries, melt the white and milk chocolate and drizzle lightly over the fruit.

Ingredients

• 200g chestnut mushrooms
• 3 tbsp olive oil
• 2 leeks, finely chopped
• 2 large garlic cloves, crushed
• 1 tbsp sage, finely chopped
• 1 tbsp brown rice miso
• 2 tsp Dijon mustard
• 30g chestnuts, very finely chopped
• 60g mature cheddar, grated
• 70g fresh white breadcrumbs
• 1 x 320g sheet ready rolled all butter puff pastry
• 1 medium egg, light beaten to glaze

Method

1. Put the mushrooms in a food processor and pulse until they're very finely chopped.
2. Put half the olive oil in a large frying pan and add the leeks along with a pinch of salt. Fry gently for 15 mins or until softened and golden brown. Scrape the leeks out of the pan and into a bowl. Heat the remaining oil in the pan and fry the mushrooms for 10 mins over a medium heat. Add the garlic, sage, miso and mustard and fry for another minute, then leave to cool slightly.
3. Heat the oven to 200C/180C fan/gas 6. Combine the mushroom mixture with the leeks in a bowl, add the chestnuts, cheese and breadcrumbs. Season lightly to taste (the miso and leeks will add salt, so don’t add too much) and work everything together until you have a slightly stodgy mixture.
4. Unravel the puff pastry on a floured surface, then roll out so one side measures about 40cm. Push the mushroom mixture down the centre of the pastry. Bring the pastry around the mixture and seal the edges with a fork, then cut into 8 pieces. Lay on a lined baking sheet and brush each one with the beaten egg. Bake in the oven for 25-30 mins until deep, golden brown. Allow to cool a little before eating.

Ingredients

• 4 new potatoes (about 150g)
• 6 eggs, beaten
• 60g chorizo diced
• 75g frozen peas, defrosted
• Few sprigs of parsley, finely chopped
• 50g cheddar, grated

Method

1. Cook the potatoes in a small pan of boiling water for 10-15 mins until tender. Drain, then leave to steam-dry and cool.
2. Heat the oven to 180C/160C fan/gas 4. Line a six-hole muffin tin with paper or silicone cases. Tip the eggs, chorizo, peas, parsley and some seasoning into a large bowl. Slice the cooled potatoes into rounds that are the thickness of a £1 coin, and add these to the bowl. Mix gently.
3. Spoon the mixture into the cases, ensuring each has some of the potato, chorizo and peas. Sprinkle the cheese on top and bake for 15-20 mins until golden and set in the middle. Check the frittatas are set by shaking the tin gently – there should be no wobble. Leave to cool slightly and eat warm, or cool completely and chill for up to 24 hrs.

Ingredients

• 150g soft cheese
• 2 tsp honey
• 3 apples (use a crunchy eating variety)
• 3-4 tbsp almond or peanut butter (optional)
• Coloured sprinkles, to decorate

Method

1. Mix the soft cheese with the honey and set aside. Peel the apples, then slice each through the core into five or six rings, about 1cm thick. Use an apple corer or small round biscuit cutter to stamp out a circle from the middle of each slice, removing the core and creating ‘doughnut’ shapes. Pat the slices dry using kitchen paper – they should be as dry as possible to help the toppings stick.
2. Spread some nut butter over the slices, if using, then top with the sweetened soft cheese. Decorate with the sprinkles and serve.

Ingredients

• 3 tbsp olive oil, plus extra for the tray
• 1 tsp white wine vinegar
• 250ml almond milk
• 1 cauliflower stalk (around 100g)
• 300g self-raising flour, plus extra for dusting
• ½ tsp baking powder
• 3 tbsp nutritional yeast
• ¼ tsp mustard powder
• ¼ tsp smoked paprika
• 3 thyme sprigs, leaves picked
• Vegan onion chutney, to serve

Method

1. Heat oven to 220C/200C fan/gas 7 and lightly oil a baking tray. Mix the vinegar with the almond milk and set aside. Bring a saucepan of water to the boil, add the cauliflower stalk and cook for 5 mins until almost tender. Drain well, leave to cool, then finely chop.
2. Mix the flour, baking powder, nutritional yeast, spices, thyme leaves and 1 tsp salt in a large bowl. Add the cauliflower, then add the oil and pour in 230ml of the soured almond milk. Working quickly, bring the mixture together with a wooden spoon; if there is any dry mixture in the bowl, add more almond milk to make a soft but not sticky dough. Tip the dough onto a floured work surface and pat to a thickness of about 2.5cm. Cut out rounds with a 6cm fluted cutter and transfer to the baking tray. Gather together any offcuts and cut out more rounds.
3. Bake on the top shelf of the oven for 10-12 mins until golden. Serve warm with onion chutney.