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Nothing says British summer quite like a good old picnic. Apart from rain perhaps... ahem.
And, providing the sun shines, HuffPost UK Lifestyle have all you need to to plan a perfect picnic.
We've teamed up with Great British Chefs to bring readers some delicious recipes from top chefs.
From pork pies to scotch eggs, tuck into some classic British picnic food. All you need to do is remember the blanket.
Picnic Recipes
Paul Foster’s Pork pie with Stilton salad(01 of06)
Pastry475g of strong white flour175g of lard125ml of warm water2 eggs, for glazingsaltFilling200g of pork belly, minced500g of pork shoulder, 300g minced, 200g diced30g of breadcrumbs0.5 tsp of salt0.5 tsp of ground black pepper1 pinch of grated nutmeg20 sage leaves, finely chopped1 tsp of chopped thymeJelly200ml of Knorr Chicken stock, reduced1 gelatine leafStilton and chicory salad200g of Colston Basset stilton2 heads of white chicory2 banana shallots50ml of white wine vinegar50ml of water50g of caster sugar50g of baby capers100g of rocket50ml of extra virgin rapeseed oilServes 8 Cooking Time: 4 hours plus chilling time1.To make the pastry, melt the lard into the water making sure that it doesn’t boil. Mix into the flour and salt and knead until it becomes smooth dough. Leave to rest for half an hour in a warm place2.Using a generous amount of cling film, line each ramekin overlapping the edges. This will make it easier to remove the pie from the ramekin before baking3.Once rested, roll out to ¼ cm thick on a lightly floured surface. Use a suitable pastry cutter to cut out circles big enough to line 3 inch ramekins and press the pastry into the sides of each ramekin. Cut out lids and reserve on a tray in the fridge4.Mix the filling ingredients together in large bowl and check seasoning. Mould into balls and press into the pastry moulds. Brush the rims with egg wash and put the pastry tops on before crimping the edges5.Pierce a hole in the top in order to allow steam to escape from the pork filling. Leave in the fridge for 30 minutes to allow the pastry to rest and set to the shape of the mould6.Take the pies out of the moulds using the cling film for leverage. Bake in the oven at 150°C for 40 minutes. Then, beat another egg and brush over the pastry before cooking for a further 10 minutes to give a golden shiny finish. Probe the centre to check the filling has achieved 75°C in the centre. Leave to cool in the fridge7.Soak the gelatine leaf in cold water for 4-5 minutes. Heat the chicken stock up in a pan, take the gelatine out of the water and dissolve by stirring into warm stock. Pass through a fine strainer and pour into a piping bag8.When the pies have chilled, make sure the hole in the top is still big enough to get the jelly in and then pipe the jelly gradually into the pie until full. Put back in the fridge to set9.To make the stilton salad, use a mandolin to slice the shallots wafer thin. Boil the water, sugar and vinegar in a pan and then pour over the shallots and leave to cool10.Chop the chicory into long slices, crumble in the stilton, add the capers and rocket before dressing with the drained shallots and rapeseed oil11.To plate, cut each pork pie down the centre, garnish with a spoonful of the dressed salad and serve.Recipe courtesy of Great British Chefs. For more great picnic recipes visit http://www.greatbritishchefs.com/collections/picnic-recipes. (credit:Great British Chefs)
Shaun Rankin’s Asparagus, red onion and blue cheese tarts(02 of06)
INGREDIENTSTart pastry400g of plain flour1 pinch of Bart salt200g of unsalted butter, cold and diced2 eggsiced water1 tsp of milkTart filling1 egg100ml of double cream1 tsp of chopped chives4 asparagus spears1/2 red onion115g of blue cheese, cut into 4 slicesBart saltBart freshly ground black pepperolive oilTo plate40g of rocketolive oilbalsamic vinegarServes 2 Cooking Time: 45 minutes plus 30 minutes resting time1.For the pastry, sift the flour and salt in a mixing bowl and add the diced butter. Using your fingers rub the butter into the flour until it resembles breadcrumbs2.Add 1 egg, mix well then add some ice water, a spoonful at a time, just until the pastry comes together. Wrap the pastry in cling film and leave to rest in the fridge for 30 minutes before rolling out3.Preheat the oven to 170ºC/gas mark 4. Roll out the pastry to 4mm thickness. Line the individual tart tins with the pastry, ensuring the pastry stretches right to the edge of the tins4.Cover the pastry using parchment paper, then fill with dry rice/baking beads. Bake in the oven for 15 minutes, then remove the cling film and rice/beads5.Whisk 1 egg with the milk and brush the egg wash over the tarts. Return to the oven for 2 minutes/until golden brown. Remove from the oven and turn up to 190ºC/gas mark 56.To make the tart filling, slice and sauté the onion with some olive oil for about 5 minutes7.Crack the egg into a bowl and whisk together with the double cream and chopped chives. Season with salt and pepper8.Place the asparagus tips in the tarts and add the red onions. Carefully pour the egg mixture on top and place in the oven. Cook for 10 minutes/until set9.Take out of the oven and place the blue cheese slices on top of the tarts. Put back in the oven until the cheese just melts10.Serve the tarts warm with some rocket leaves dressed with olive oil and balsamic vinegarRecipe courtesy of Great British Chefs. For more great picnic recipes visit http://www.greatbritishchefs.com/collections/picnic-recipes. (credit:Great British Chefs)
Pascal Aussignac’s Salade Niçoise(03 of06)
Salade Niçoise450g of tuna tinned in olive oil8 salted anchovies, excess salt rinsed off20g of black olives4 free-range eggs, soft-boiled200g of salad leaves2 heads of baby gem lettuce1 bunch of spring onions, finely sliced8 radishes, cut into quarters1/2 cucumber, sliced6 beef tomatoes1 celery stick, slicedDressing180ml of extra virgin olive oil60ml of balsamic vinegar80g of cherry tomatoes2 garlic clovesBart saltBart black pepperTo servecrusty breadServes 4 Cooking Time: 30 minutes1.To make the dressing, use a mortar to crush the cherry tomatoes and garlic cloves, then add the oil and balsamic vinegar slowly, using the mortar to mix and emulsify. Season with salt and pepper and set aside2.Mix the eggs, tuna, anchovies, olives, tomatoes, spring onion, celery, cucumber, radishes, lettuce and salad leaves together in a large salad bowl3.Drizzle the salad dressing on top and serve with crusty bread.Recipe courtesy of Great British Chefs. For more great picnic recipes visit http://www.greatbritishchefs.com/collections/picnic-recipes. (credit:Great British Chefs)
Galton Blackiston’s Scotch eggs with bois boudran dipping sauce(04 of06)
Scotch egg12 quail eggs750g of sausage meat50g of Dijon mustard5g of chives, chopped5g of chervil, chopped1 egg10g of sea salt1 pinch of ground white peppervegetable oil, for fryingCoating1 egg, beaten200g of flour10g of salt100g of breadcrumbsBois boudran dipping sauce150ml of rapeseed oil50ml of white wine vinegar85g of ketchup100g of shallots, finely chopped15g of chervil, finely chopped10g of tarragon, finely chopped5g of chives, finely chopped2 tomatoes, peeled and diced5 drops of Tabasco1 tsp of Worcestershire sauceServes 12 Cooking Time: 30 minutes plus refreshing time for the eggs1.Start making the scotch eggs by boiling your quail eggs for 2 and a 1/2 minutes. After boiling, place the eggs in ice water for 20 minutes, then peel2.Mix the sausage meat with the Dijon mustard, chervil, chives, egg, salt and white pepper in a large bowl. Lay out the meat on a baking sheet and place another baking sheet on top. Using a rolling pin, gently roll over the top baking sheet in order to roll out the meat to about 1cm thick3.Get rid of the baking sheets and divide the meat into 12 portions. Put a peeled quail egg on each portion of meat and roughly mould the meat around the egg, taking care not to overlap too much. Repeat for each egg4.Have three separate bowls of egg wash, breadcrumbs and flour mixed with salt ready. Coat the eggs by dipping each one into the flour, then the egg wash, followed by the breadcrumbs - rolling the eggs in your hand to maintain their shape. Chill the eggs in the fridge until needed5.For the bois boudran dipping sauce, mix all the ingredients together - apart from the tabasco - in a bowl until combined6.Add the tabasco bit by bit, tasting after every drop to ensure the sauce is not too spicy. Set aside7.Get ready to cook the Scotch eggs by filling a large saucepan with vegetable oil to halfway and cooking over a low heat. Heat the oil to 180ºC, using a sugar thermometer to check the temperature8.Carefully place your Scotch eggs into the hot oil and fry for 2 minutes/until golden all over. Take the eggs out of the pan of oil and leave on some kitchen towel to dry a little - the Scotch eggs should be golden on the outside and retain their liquid centre. Serve with the bois boudran dipping sauce.Recipe courtesy of Great British Chefs. For more great picnic recipes visit http://www.greatbritishchefs.com/collections/picnic-recipes. (credit:Great British Chefs)
Dominic Chapman’s Warm Jersey Royal salad, spring onions and aioli (05 of06)
vegetable oilJersey Royal potato salad300g of Jersey Royal potatoes3 sprigs of fresh mint10 spring onions, washed1 shallot, finely chopped40g of baby capers1 tbsp of chopped parsley1 tbsp of chopped chives1 tbsp of chopped chervil1 handful of pea shootssaltblack pepperAioli3 free-range egg yolks4 garlic clovesjuice of half a lemonsaltblack pepper150ml of extra virgin olive oil1 pinch of saffronServes 4 Cooking Time: 1 hour1.Put the Jersey Royals in a pan and bring to the boil. Lower the heat and leave to simmer for 10-12 minutes, or until tender and just cooked through. Take off the heat and add 3 sprigs of fresh mint to the water to infuse as it cools2.In the meantime, blanch 4 of the spring onions in salted boiling water for 2 minutes, remove and refresh in ice cold water3.Place a griddle pan on a very high heat. Drain the water off the spring onions and slice in half lengthways. Brush with vegetable oil on the cut-side and chargrill until slightly blackened. Season with salt and set aside4.Make a start on the aioli while the potatoes are cooling. Blend the egg yolks, garlic cloves, lemon juice, saffron and a pinch of salt and pepper in a blender5.Gradually pour the olive oil into the blender in a steady stream while the blender is running, until it forms a thick sauce6.Spoon the aioli into a large mixing bowl and mix with the diced shallot, sliced spring onions, capers and chopped herbs7.When the potatoes are cool, drain and cut into bite size pieces. Mix with the aioli and season with salt and pepper. Divide into 4 bowls and garnish with the charred spring onions and some pea shoots.Recipe courtesy of Great British Chefs. For more great picnic recipes visit http://www.greatbritishchefs.com/collections/picnic-recipes. (credit:Great British Chefs)
Tom Aikens’ Poached strawberries with mint and champagne (06 of06)
INGREDIENTSPoached strawberries 1kg English strawberries, trimmed and halved 1 bunch mint 2 Bart vanilla pods, split and scraped 600ml water 200g caster sugar Champagne sabayon 160ml champagne 8 egg yolks 150g caster sugar 500ml cream, lightly whipped Shortbread biscuits 335g all butter pastry block, softened 150g caster sugar lemon for zest 1 Bart vanilla pod, split and scraped 500g plain flour Serves 10 Cooking Time: 90 minutes 1. To make the shortbread, combine the sugar, lemon, butter and vanilla pods and mix until pale and smooth. Add the flour and mix until just combined. Press, wrap in cling film and leave in the fridge for 15 minutes 2. Preheat the oven to 190ºC/gas mark 5. Roll out your dough to a thickness of 0.5cm and put in a shallow baking tray. Cut into small equal rectangles while the dough is still raw and sprinkle evenly with caster sugar. Bake in the oven for 15-20 minutes ensuring the biscuits cook without browning 3. In order to poach the strawberries, combine all the ingredients in a large saucepan - except for the strawberries - and simmer for 5 minutes. Add in the strawberries and return to a simmer and remove from the heat. Pour into a container and leave to cool in the fridge 4. Start marking the sabayon by whisking together the sugar, yolks and champagne in a large bowl. Position the bowl over a pan of simmering water, ensuring the water does not touch the base of the bowl 5. Carry on whisking until the mixture thickens. Remove from the heat and continue to whisk every now and then while it cools. Gently fold the cream through the cool champagne mixture 6. Put some strawberries at the bottom of tall glasses along with some of the poaching liquid to serve. Pour over some of the champagne sabayon and serve with the shortbread. Recipe courtesy of Great British Chefs. For more great picnic recipes visit http://www.greatbritishchefs.com/collections/picnic-recipes. (credit:Great British Chefs)
Recipes provided by Great British Chefs and top chefs Paul Foster, Shaun Rankin, Pascal Aussignac, Galton Blackiston, Dominic Chapman and Tom Aikens.