The summer Season
With picnic season fast approaching, it’s time to elevate your alfresco feast to Michelin-star levels of deliciousness. Here, Paul Henderson asks a selection of the finest chefs to open up their picnic baskets and share some of their top tips for culinary success
Don’t sweat the small stuff
‘Beware of residual heat. If you have made sausage rolls, little pies or even toasted sandwiches, remember to let them cool completely before wrapping them up and packing them into your hamper. If you don’t, condensation will form and everything will end up limp and squidgy.’
Tom Kerridge, chef owner of The Hand And Flowers, Berkshire (www.tomkerridge.com)
Sachet! Shantay!
‘Whenever you see the opportunity to do so, get hold of sachets. Tomato sauce, brown sauce, mayonnaise, mustard, salad cream. Before you know it, you’ll have amassed an arsenal of condiments to enhance any picnic.’ George Egg, chef, Snack Hacker and influencer (www.georgeegg.com)
Talking Italian
‘I love taking bitesize cacio e pepe arancini to a picnic. These filling appetisers pack a punch and no extra seasoning or sauce is needed on site. The arancini recipe is versatile too, so you can tweak it for the season —asparagus arancini in spring or fresh pea arancini in summer, simply delicious.’ Emily Roux, owner of Caractère restaurant, London W11 (www.caractererestaurant. com)
Illustrations by Annabelle King
When life gives you lemons…
‘My picnic essential is a lemon. Most things can be brought to life with a squeeze of citrus. Also, I love a classic potato salad—mix good waxy potatoes with red onion and loads of chives, then in a separate jar take a nice creamy tangy dressing and mix it all together just before you’re ready to eat.’
Tom Booton, head chef at The Grill by Tom Booton at The Dorchester, London W1 (www.dorchestercollection.com)
A cold cut above
‘My advice is to theme a picnic around charcuterie. There are so many traditional cured meats to choose from, but I’d recommend a few Spanish ones, such as Ibérico bellota ham, Salchichón and chorizo, alongside some nice aged manchego, with a few walnuts and an ice-cold Estrella Damm. Or head to Italy for inspiration and pick out salami, prosciutto, bresaola and speck, served up with olives and fresh bread.’
Mark Birchall, chef patron at Moor Hall Restaurant with Rooms, Aughton, Lancashire (www.moorhall.com)
Prepare for a heatwave
‘Crispy chilli oil is my secret weapon for pimping anything up. Use it as a drizzle, a dip or to add a bit of spice to picnic staples, such as a humble Scotch egg. Homemade is always tastier, but, if you’re tight on time, Lao Gan Ma is a great option, too.’
Rick Toogood, chef owner of Prawn On The Lawn, London N1 and Padstow, Cornwall (www.prawnonthelawn.com)
Box clever
