The great British picnic is an exercise in optimism. It requires faith in the weather, a willingness to carry far more food than anyone could reasonably eat and the ability to ignore the fact that there is almost certainly a perfectly good table at home. Yet every summer, as parks fill up and beaches become standing room only, we do it anyway.
National Picnic Week, running from 15 to 21 June, is as good an excuse as any to pack up a basket and head outdoors. The best picnic food strikes a careful balance: portable but impressive, easy to share and robust enough to survive the journey from kitchen to blanket. Nobody wants a mayonnaise-soaked sandwich or a salad that has wilted before the first sip of rosé.
This spread from Maldon Salt has all bases covered. There are caprese focaccia sandwiches layered with pistachio pesto for those who take their packed lunches seriously, sticky crispy pork lettuce cups for anyone who prefers something a little more substantial and a clever collection of layered salads that can be shaken with dressing just before eating. Griddled watermelon with chilli, lime and feta brings the sunshine, while a silky butterbean hummus with homemade seeded crackers offers plenty for grazing.
And because no picnic is complete without something sweet, there are miniature strawberry, lemon and elderflower trifles to finish, alongside a vibrant hibiscus and elderflower iced tea that looks every bit as summery as it tastes. All that remains is to find a patch of grass, keep an eye on the forecast and hope the British summer behaves itself.
Crispy pork loaded lettuce cups
Serves: 2
Prep time: 20 minutes | Cook time: 10 minutes
Ingredients:
350g pork belly slices
2 tbsp honey
2 tbsp soy sauce
1 thumb-sized piece of ginger, grated
2 tbsp siracha
1 tsp sesame oil
A pinch of Maldon Original Sea Salt flakes
150g vermicelli rice noodles
2 little gem lettuce, leaves separated (centre core discarded)
½ cucumber, julienned
1 large carrot, julienned
1 spring onion, finely sliced
1 tbsp of mixed black and white sesame seeds
1 lime, cut into wedges
Handful of Thai basil or coriander leaves
Method:
1. Start with the crispy pork belly. Cut the slices in to small bite sized pieces and fry over a medium heat in a dry pan for 10-15 minutes until the fat renders and the pieces become lovely and crispy. For the last few minutes add 1 tbsp of soy sauce and 1 tbsp of honey to the pan and let it bubble and become sticky, coating the pork belly in the glaze.
2. While the pork belly is frying you can prepare the other elements. Cook the vermicelli noodles as per the packet instructions, then drain them and run under cold water to stop them cooking. Drizzle over a little sesame oil to stop them sticking and then set aside.
3. For the sauce, mix together the grated ginger, siracha, remaining 1 tbsp of honey and soy, and sesame oil in a small bowl. Add a pinch of Maldon Original Sea Salt flakes and taste to check the seasoning. Set aside.
4. Now you can assemble the lettuce cups. Place the baby gem leaves across a platter and then load each one with some vermicelli noodles, julienned carrot and cucumber, followed by the sticky pork belly, a drizzle of the sauce and some Thai basil leaves and sesame seeds for garnish. Add lime wedges to the platter for everyone to squeeze over. Finish with a final pinch of Maldon Original Sea Salt flake and serve.
Caprese sandwiches with pistachio pesto
Serves: 2
Prep time: 15 minutes | Cook time: no cook
Ingredients:
For the pistachio pesto:
75g pistachios
1 garlic clove, crushed
75g parmesan, grated
50g fresh basil leaves
150ml extra virgin olive oil
1 lemon, zested, ½ juiced
1 pinch of a Maldon Original Sea Salt flakes
Cracked black pepper
Focaccia bread
2 large vine tomatoes, sliced
1x ball of mozzarella, drained and sliced
Handful of rocket leaves
Method:
1. Start by preparing the pistachio pesto. In a food processor add the pistachios and garlic and pulse it a few times to break them down – you can process it more if you prefer a finer textured pesto. Then add the grated parmesan and basil leaves and pulse it again to a thick paste. Then add olive oil, lemon zest and juice, Maldon Original Sea Salt flakes and cracked black pepper and give it a final blend. Add a little more olive oil if it is too thick. Set aside.
2. To make the sandwiches, start by slicing the focaccia bread in half through the middle. Then layer up by spreading across the pistachio pesto across the top of one half of the focaccia slice, followed by some tomato sliced, mozzarella and a handful of fresh rocket. Place the lid of the focaccia on, and then cut the whole thing in half vertically so you have two sandwiches. Wrap these up and take away for the perfect picnic lunch!
Layered summer salads – 3 varieties, 1 versatile dressing
Serves: 2
1. Chicken and chickpea salad
Ingredients:
200g tinned chickpeas, rinsed and drained
100g cooked chicken, shredded
5 cherry tomatoes, quartered
¼ of a cucumber, diced
Large handful of rocket leaves
25g parmesan shavings
2 tbsp mixed seeds
2. Lentil, butternut squash and kale
Ingredients:
200g cooked lentils
200g butternut squash, diced and roasted
70g kale, massaged with a pinch of Maldon
¼ of red cabbage, finely shaved
50g feta, crumbled
2 tbsp pomegranate seeds
Small handful of parsley leaves
3. Salmon, new potato and courgette
Ingredients:
200g baby new potatoes, boiled and cooled (chopped)
Small handful of chives, finely chopped
100g hot smoked salmon, flaked
½ courgette, julienned
2 tbsp of toasted pumpkin seeds
Dressing:
6 tbsp olive oil
2 tbsp apple cider vinegar
1 tsp Dijon mustard
½ lemon, juiced
1 tbsp honey
A pinch of Maldon Smoked Sea Salt
Cracked black pepper
Method:
1. For each salad, layer up each element in the order they are listed in the ingredients. This can be stored in the fridge or taken on the go for a picnic lunch.
2. For the dressing, add all the ingredients to a jar, tightly screw on the lid and then shake well till it has thickened and emulsified.
3. Just before eating, drizzle some of the dressing over the layered salads, add the lid and shake again. The salads are now ready enjoy!
Chilli, lime and feta watermelon wedges
Serves: 4
Prep time: 10 minutes | Cook time: 10 minutes
Ingredients:
1 medium watermelon, sliced into wedges
1 red chilli, deseeded and finely diced
150g feta, crumbled
1 lime, zested and cut into wedges
A generous pinch of Maldon Chilli Sea Salt
A handful of mint, leaves picked
Method:
1. Place the watermelon wedges onto a griddle or BBQ and char them for a few minutes on each side. Arrange them onto a large platter. Scatter over the chilli, crumbled feta, lime zest and Maldon Chilli Sea Salt. Finish with some mint leaves and the lime wedges to serve.
Butterbean hummus with seeded crackers (and crudites)
Serves: 4 people
Prep time: 30 minutes | Cook time: 40 minutes
Ingredients:
For the butterbean hummus:
400g butterbeans, drained
1 garlic clove, grated
1 lemon, juiced
100g tahini
½ tsp cumin
Pinch of smoked paprika
½ tsp Maldon Garlic Sea Salt
2 tbsp olive oil
2-3 tbsp cold water
For the seeded crackers:
2 tbsp milled flaxseed
2 tbsp brown rice flour
½ tsp Maldon Garlic salt
60g pumpkin seeds
50g sunflower seeds
40g hulled hemp seeds
1 tbsp chia seeds
250ml boiling water
1-2 tbsp everything seasoning (if you can’t find this then just mix black and white sesame seeds, garlic granules and poppy seeds)
1 tbsp fennel seeds
Crudites to serve:
Baby carrots, cucumber, radishes, celery etc
Method:
1. Preheat the oven to 180C. Start by preparing the seeded crackers. In a large bowl mix together the flaxseed, brown rice flour, Maldon Garlic Sea Salt, pumpkin seeds, sunflower seeds, hemp seeds and chia seeds. Then add 250ml of boiled water and stir it altogether, then set aside for 20 minutes – this will thicken the mixture.
2. When the cracker mix is ready, line a large baking tray with baking parchment. Then tip the mixture onto it and smooth it out right to the edges of the tray and as thin as possible using a spatula. Sprinkle over the everything seasoning and fennel seeds and gently press them in. Then place into the preheated oven and bake for 30-40 minutes until lightly golden brown and crisp all over. Remove from the oven and allow to cool completely on the tray.
3. While the mixture is baking you can whizz up the butterbean hummus. Place the butterbeans, garlic, lemon juice, tahini, cumin, smoked paprika and Maldon Garlic Sea Salt into a food processor or blender and whizz this to a paste. Then add the olive oil and whizz again till smooth. Finally add the cold water while the motor is running and continue to whizz until the hummus is completely smooth and silky. Taste and adjust the seasoning if needed, then set aside.
4. When the cracker has cooled, you can use your hands to break it into smaller crackers – rustic is ok here! Place the butterbean hummus into a bowl and drizzle over a little more olive oil, a pinch of cumin and some more Maldon Garlic Sea Salt. Serve this along with the seeded crackers and some crudities for everyone to dip in.
Mini strawberry, lemon and elderflower trifles
Serves: 2 people
Prep time: 15 minutes | Cook time: no cook
Ingredients:
300g Madeira sponge cake
350g strawberries, hulled and chopped
2 tbsp elderflower cordial
1 tbsp lemon juice
200g lemon yoghurt
50g mascarpone
100ml double cream
1 tsp icing sugar
1 tsp vanilla bean paste
Pinch of Maldon Original Sea Salt
Method:
1. Slice the madeira sponge cake into 1-inch slices. Then use a cookie cutter which is the same diameter as the glass or jar you intend to layer your trifle in and cut out 4 circles of sponge. Set aside.
2. In a small bowl mix together the elderflower cordial and lemon juice.
3. In another bowl mix together the lemon yoghurt and mascarpone and set aside.
4. Finally add the icing sugar to a bowl along with the icing sugar and vanilla bean paste and then lightly whip until it forms soft peaks.
5. Now you can assemble your mini trifles. Start adding one layer of sponge to the base of each glass. Use a pastry brush to brush over some of the elderflower lemon syrup. Then add some of the lemon mascarpone yoghurt, followed by a layer of the chopped strawberries. Then repeat the layers again. Finish the dop with a dollop of the soft whipped cream and finish with a pinch of Maldon Original Sea Salt.
Hibiscus and elderflower iced tea
Serves: 2 people
Prep time: 10 minutes | Cook time: 15 minutes
Ingredients:
15g dried hibiscus flowers
500ml boiled water
Elderflower cordial, to taste
Pinch of Maldon Original Sea Salt
Ice
Lemon slices and mint, to garnish
Method:
1. Place the dried hibiscus into a heatproof jug and then pour over the boiling water. Allow the flowers to steep in the water for 15-20 minutes, turning a beautiful vibrant colour. The strain the mixture through a fine sieve into another jug and mix in some elderflower cordial for sweetness and a pinch of Maldon Original Sea Salt to add some sweet and salty layers. Stir this through so it dissolves.
2. Fill two glasses with ice, then pour in the iced tea mixture. Garnish with some lemon slices and mint sprigs and serve immediately. Alternatively, you could store the jug in the fridge, ready to pour over ice later.
For more picnic inspiration, recipes and cooking tips, visit maldonsalt.com