Picnic Food by Sanchia Lovell

By Sanchia Lovell

Nice meals for the good outside. each person enjoys a picnic, and this booklet proves how varied nutrition alfresco could be. From delightfully messy kid's events to seashore barbies, romantic riverbank lunches and the final word sandwich, this publication is the definitive advisor to the outside consuming adventure. Liberally scattered with recommendation and cheeky feedback from literary greats Shakespeare, Hardy, Moley and Ratty.

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Wrap the pastry in clingfilm and chill for half an hour. Preheat the oven to 220 °C (425 °F/gas mark 7). Roll 38 A V ERY E NGLISH A FFAIR out the pastry on a floured surface and use to line a buttered 23-cm (10-inch) flan tin. Put a circle of greaseproof paper over the pastry and weigh it down with dried beans, chickpeas or rice. Bake the case for 10 minutes before removing the paper and beans, then bake the case for a further 5 minutes. Remove it from the oven and reduce the heat to 200 °C (400 °F/gas mark 6).

Serve in thin slices. You can baste the cake with more Calvados or brandy after cooking for a boozier result. 57 P ICNIC F OOD Gooseberry Fool (V) Serves 6–8 This classic dessert is surprisingly easy to prepare. It is also delicious if made with blackcurrants, raspberries or blackberries, depending on what is in season. 50 g (2 oz) unsalted butter 450 g (1 lb) gooseberries 275 ml (½ pint) double cream 100 g (4 oz) caster sugar or to taste Wash the fruit thoroughly. Melt the butter in a large pan, add the fruit and cook for around ten minutes, then crush roughly with a fork (you could use a blender but I think that a bit of roughness is a good thing).

Preheat the oven to 200 °C (400 °F/gas mark 6). To make the pastry, sift the flour and salt together. Heat the butter, milk and water until the butter melts, then mix well into the flour to form a dough. Roll out the pastry and use two-thirds of it to line 6 individual pie dishes. Divide the filling evenly amongst them and use the remaining pastry to make lids, pressing down the edges with a fork. Make a hole in the centre of each as a steam vent, and using the greaseproof paper or foil, make 6 small funnels and insert them into the steam vents.

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