The basket case?
The best place to start is with what you are going to pack all of your goodies in. Are you going with the traditional hamper or for a rucksack? There are some fabulous options on the market these days whichever option you decide to go for. The more traditional basket has a certain romanticism about it especially if you are heading out with your signifi cant other. However this is not so practical if you are about to embark on a fi ve mile trek before you reach your picnicking destination. In these situations the rucksack option will be much more practical and can still have places for all of the plates, forks and napkins. If you don’t own either of these
options, look towards things you already own. If you are going with the kids why not try and spread the load. Don’t stuff everything into three bags for life that you have to struggle up the hill with, utilise their school backpacks so that everyone has something to carry. This is always a good time to see what your little darlings have been hoarding in their school bags, you might just fi nd that missing games kit and a bag of mouldy cucumber.
Olli Ella Piki Basket - Straw £34.90
marshesandfl
int.co.uk
Chicken & bacon picnic pie
SERVES: 6-8
INGREDIENTS: • 375g Ready Rolled Shortcrust Pastry • 200g turkey mince • 200g chicken breast, diced • 100g bacon lardons • 150g shelled pistachios, crushed • 1tsp ground black pepper • Small bunch chopped parsley • 1 egg, beaten • 1 chicken stock cube • 1 gelatine leaf • 3 shallots, fi nely chopped
METHOD: Pre-heat your oven to 200°C. Remove the shortcrust pastry from the pack and lay into your lightly greased loaf tin, saving enough to make a lid. Mix the turkey mince, diced chicken
Luxury Blue Tweed 4 Person Picnic Wicker Hamper Basket £150
thebasketcompany.com
Navigate three rivers fi lled picnic cooler bag backpack,
15L£60
johnlewis.com
breast, bacon lardons, pistachios, shallots, parsley, salt and pepper in a bowl. Add the mixture to the loaf tin then brush the edges of the pastry with beaten egg and the add the pastry lid, pressing down to form a seal. Make two holes along the centre of the lid; this is where we will pour in the gelatin stock mixture later. Brush with beaten egg and bake for 1 hour and 45 minutes, until the pastry is crisp and golden. When the pie has about 20 minuets left, brush the top with more egg and season with fl aky sea salt. If you feel the pastry is browning too much, drop the heat to 180°C. Once done remove from the tin and set to one side. Dissolve the stock cube in 100ml of
boiling water. In another bowl soak the gelatine in water, and once soft, squeeze out any excess, then add to the hot stock. Mix together until the gelatine is dissolved. Pour in the holes on the top of your pie and then leave to cool. When cool place in the fridge for at least three hours to set.
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What’s on... the menu?
So... what to take? Ultimately the world is your oyster… just don't take oysters, unless you want to run the risk of food poisoning. Think about how far you are travelling and how your food will travel with you. It should be obvious that ice cream will end up as Neapolitan soup but other items may not travel so well on a hot day; chocolate bars for example, are a great snack on the go unless they have sat in a hot hamper for three hours.
Snacks
Think of food that travels well. Think of food you can buy from a motorway service station and then make a better, more wholesome version. If you are not ready to create your own amazing delicacies then head to your own local independent delis. Here in Southwold near Places&Faces HQ we have some absolute corkers; Two Magpies Bakery and Black Olive. Stock up on some artisan Scotch eggs, sausage rolls, pork pies, pasties and sandwiches. There is an amazing selection of produce across the region. Don’t forget to take some accompaniments; mustard, aioli, and a selection of sauces. A pork pie is nothing without a good dollop of English mustard. Delicious.
Perfect Picnic The
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