Forget sausage rolls and soggy salads: Here are four things to make for your next picnic

1. Chicken and Mozzarella Sandwich Loaf

Great to make ahead for a picnic and will definitely stand out from the crowd. Move over limp sarnies, the sandwich loaf has arrived!

Serves: 4-6

Preparation time: 15 minutes plus standing time

Cooking time: 0

You’ll need:

1 Ciabatta style loaf

2 tbsp pesto

6-8 long Cos Leaves

150g mozzarella, sliced

Jar roasted vegetables (peppers, aubergines, courgettes etc)

1 cooked chicken breast torn into pieces

What to do:

Cut the top off the loaf approx. ¼ the way down and pull the soft bread out of the centre to make a bowl shape of the crust with a 2cm layer of bread inside.

Spread the pesto in a thin layer all over the inside of the bread bowl then layer half of the Cos leaves over the bottom, then add a layer of mozzarella then the roast veg then the chicken. Repeat this till the bread bowl is full. End with a layer of Cos leaves.

Replace the lid and tightly wrap the whole thing in cling film and balance a can on top to weigh it down. Leave to firm up for 1-4 hrs. Cut into slices to serve.

Note: dry the roast veg and mozzarella on kitchen roll and make sure you don’t use too much pesto to avoid the bread getting too soggy.

2. Balsamic Glazed Shallot, Dolcelatte and Asparagus Tart

Perfect for summer entertaining and picnics this simple tart is quick and easy to prepare with a delicious result.The sweet and sour shallots just melt in the mouth.

Serves: 4

Preparation time: 15 minutes

Cooking time: 15-20 minutes

You’ll need

16 shallots, peeled and halved

150g asparagus tips

1 tbsp olive oil

1 tbsp balsamic vinegar

320g ready-rolled puff pastry

100g Dolcelatte blue cheese

A little milk or egg for glazing

What to do

Pre heat oven to 200c /180c fan /gas 6.

Place the shallots and asparagus in a griddle pan, add the oil and toss until lightly coated.

Cook over a medium heat turning at regular intervals until softened and beginning to colour, remove the asparagus if it cooks quicker than the shallots.

Add the balsamic vinegar to the pan and allow to bubble and coat the shallots and asparagus. Set aside and allow to cool.

Unroll the pastry and place on a baking tin, with a sharp knife cut a border around the pastry, approx 2.5 cm from the edge, tap the edges with a knife to separate the layers slightly and prick the middle with a fork several times.

Spoon the shallots and asparagus onto the pastry case, inside the border and top with cubes of Dolcelatte. Brush the edges with a little milk or beaten egg and cook for approx 15 - 20 minutes until golden and risen.

Serve warm with a watercress and rocket salad.

Credit: ukshallot.com

3. Love the Crunch noodle kilner jar salad

This tasty Asian inspired salad packs a real crunch thanks to the celery, radishes, spring onions and Chinese leaf lettuce. Make it up the night before for a quick, easy and delicious lunch on the go.

Serves: 1

Preparation time: 10 minutes

Cooking time: n/a

You’ll need:

For the dressing

1 tbsp peanut butter

2 tsp soy sauce

2 tsp Sesame oil

½ tsp chilli flakes

1 tsp rice wine vinegar

Water

For the salad

100g fresh noodles

1 stick of celery, sliced

4 radishes, sliced into wedges

Large handful of frozen soya beans

3 leaves of Chinese leaf lettuce, finely shredded

1 spring onion, sliced

What to do:

In a bowl whisk all the dressing ingredients with a splash of water until smooth. Pour into the bottom of the jar. Defrost the soya beans in boiling water then drain.

Layer the noodles on top of the dressing, then the celery and radish, then soya beans and top with the crunchy spring onions and Chinese leaf lettuce. To serve, tip everything into a bowl and give a good stir.

Chef’s tip: Soya beans can be found in the freezer section of most supermarkets.

The key to jar salads is the order they are put into the jar. Put the dressing in the bottom and then layer firmer vegetables at the bottom, the protein in the middle and the leafy greens at the top so they don’t get wet.

Credit: lovethecrunch.com

4. Caramelised Shallot Soda Bread with Herby Butter

This easy soda bread with caramelised shallots is a delicious accompaniment with cheese or to dip into soup with a slab of herby butter on top!

Makes: 1 large loaf

Preparation time: 25 minutes

Cooking time: 40 minutes

You’ll need

For the bread:

20g butter

6 shallots, finely sliced

1tbsp brown sugar

1tbsp balsamic vinegar

500g plain white flour

½ tsp salt

2tsp baking powder

60g cheddar cheese, grated

400ml buttermilk

For the butter:

230g butter, at room temperature

Small bunch thyme, leaves picked

Small bunch parsley, finely chopped

What to do

Heat the oven to 200C/180C Fan. Melt the butter in a frying pan and gently cook the shallots, with the lid on for 10 minutes. Add the sugar and vinegar and turn up the heat. Cook stirring occasionally for 5 minutes so that the shallots caramelised. Set aside to cool.

In a large bowl combine the flour, salt and baking powder then stir in 50g of the cheese and the shallots.

Make a well in the centre of the flour and pour in the buttermilk. Splay your fingers out like a big fork and mix gently but quickly to combine to a dough. To get the lightest bread, minimise the amount you handle the dough.

Turn the dough out onto a floured surface and pat into a circle. Transfer to a non-stick baking sheet and pat down a little. Scatter with the remaining cheese and cut a large cross, deep into the dough and bake for 40-45 mins until the bottom sounds hollow when tapped.

While the bread is baking, beat the butter in a bowl until soft then beat in the herbs. Lay out a sheet of clingfilm on the surface and spoon the butter into a line near the bottom of the cling film, fold the cling film over the butter and shape it into a sausage. Roll the butter up in the cling film and twist the ends to make it tight. Pop it the fridge and when you’re ready to serve the bread, cut disks of butter to spread on the warm slices.

Note: Soda bread is a dense bread, this one is perfect for serving with cheese or dipping in soup. If you don’t finish the butter, slice into disks and keep it in the freezer, use it on pasta, fish, baked potatoes etc.

Credit: ukshallot.com