Get Summer Started with a Picnic in your Garden with

Lots of Picnic Recipes

Summer is a time for lazing in the garden, taking trips to the seaside, fishing by languid rivers, barbecuing bangers, enjoying fish and chips on the quayside, late night drinks on the terrace and picnics. I don’t have a favourite season really, although I love autumn with its gold, bronze and yellow leafy charm; I embrace each season as is arrives and try to enjoy what it has to offer……so, that’s log fires in the winter with sparkling fairy lights on fragrant pine. It’s asparagus and posies of flowers with chocolate eggs in the spring and when summer finally arrives, as it appears to have done today, I revel in the prospect of lazing in the garden with a good book under the spreading cherry tree’s green canopy, with a glass of something by my side…….preferably with ice and a slice.

Today’s post is a celebration of summer, it’s a story of an al fresco picnic in my garden, with picnic recipes. It’s all about the things that I like, so please excuse any excesses of bread, soft fruit, candles, cheese, flowers and old crockery…….it’s about good food and company, with an element of laziness……well, it IS a picnic in my garden, and not by some babbling brook, sandy shores or golden corn fields; who wants to jump in the car with all the paraphernalia that picnics involve when you can walk a few metres down a garden. And before those of you with no gardens complain, let me tell you that as an avid “picnicker”, I’ve had picnics in courtyards, on tiny balconies, around the kitchen table, as well as local woodland and parks within walking distance.

But a picnic in a garden is all together different thing…….you can assemble all the tracklements of a home-style picnic with ease, and then just ask for willing hands to ferry it out to the designated garden spot. My original idea was to have a nocturnal picnic with candles, fairy lights, lanterns and cheery bunting, but the high winds we all experienced a few days ago put pay to that; so, not daunted, I decided to arrange a late afternoon picnic at my French metal work table, under the apple tree that is next to the garden shed and flower garden. I picked some wild meadow flowers, popped them in a water glass,  and assembled a sundry array of eating implements that included paper plates, enamel mugs, antique plates, wicker baskets and studio bowls.

My “Get Summer Started” picnic was simple and comprised:

Home-made Buttermilk and Fruit Scones with Strawberry Jam

Fresh Strawberries (home-grown)

Radishes with salt and butter (French style)

Serrano Ham

Cheese Savoury (a home-made sandwich spread)

Lettuce (home-grown)

Hovis Granary Bread (home-made)

Belvoir Elderflower and Rose Presse

My top tips for a picnic in the garden are:

1. Assemble all the plates, cups, glasses, cutlery etc beforehand and if necessary put them in an old wine box or a basket, to carry them out to the picnic spot – the box or basket can then be used on the picnic as a seat, table and/or container for bread etc.

2. Make it simple – you don’t have to make acres of sandwiches, people will prefer the tactile nature of cutting the bread themselves and making their own sarnies at the table (or on the picnic rug!) Pies, scones and sandwich spreads are perfect for picnics – just make sure you have knives and spoons for serving them.

3. Make up bottles of squash etc beforehand, and then you don’t have to keep running back to the house all the time for drinks. I even make up cocktails, such as Pimms, and decant them into bottles or large plastic jugs. Ice can be taken down the picnic area in a Thermos flask. Don’t forget the corkscrew for the wine too! 

4. Don’t be too precious about matching plates, cutlery, china etc. part of the magic about a picnic is the fact that anything goes…..it doesn’t have to be formal; paper plates and enamel mugs are fine, as are enamel plates. I tend to leave glasses out of the equation and take non-breakable drinking vessels for ease of mind. 

5. Napkins and kitchen roll is essential, as well as a bag for the rubbish. 

6. Home-made is great, but don’t forget the convenience of hams, cold cuts, cheese, fruit and salads from your local supermarket, farm shop or deli. 

I have shared many picnic recipes on Lavender and Lovage over the years, and before I share my latest recipes for Hovis Granary Bread, and some other recipes that I used on my picnic, I’ve added a list of my family favourites below. From scones, pasties and pies to sandwiches and salads in jars, I hope you will find ample inspiration from my suggestions below to get your summer started too! Karen

Disclaimer: Commissioned work with Sainsbury’s

Lavender and Lovage Picnic Recipe Ideas:

Vegetarian Stuffed Picnic Sandwich

South African Picnic Bread

Layered Picnic Salads in a Jar

Sausage Plait with Sage and Onion (Picnic Pie)

Pan Bagnat

Tartine au saumon fumé

Authentic Scotch Eggs 

Cheese, Onion and Potato Pasties

Cherry Cake

Elderflower and Strawberry Cordial/Syrup

Raised Chicken and Ham Pie

Herb Garden Tea Sandwiches with Cream Cheese

Recipes used on my Picnic in the Garden:

Hovis Granary Loaf

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Serves	2 x 450g loaves
Prep time	2 hours, 10 minutes
Cook time	35 minutes
Total time	2 hours, 45 minutes
Allergy	Wheat
Dietary	Vegetarian
Meal type	Bread
Misc	Child Friendly, Freezable, Pre-preparable
Region	British
Website	Hovis

A deliciously nutty mixed grain bread that makes wonderful toast and sandwiches, as well as being amazing when eaten warm and spread with butter. Freezes well.

Ingredients

• 750g Hovis Granary flour
• 2 teaspoons sea salt
• 25g butter
• 1 x 7g fast action instant yeast
• 425mls warm water

Note

A deliciously nutty mixed grain bread that makes wonderful toast and sandwiches, as well as being amazing when eaten warm and spread with butter. Freezes well.

Directions

Step 1	In a large bowl mix together the flour and salt; rub in the butter and then add the yeast and warm water - mix by hand until you have a soft dough.
Step 2	Turn the dough out onto a floured board and knead by hand for 10 minutes until smooth and elastic. (You can also knead it in a food mixer with a dough hook for about 5 minutes)
Step 3	Cover and allow the dough to rise for an hour or until doubled in size.
Step 4	Knock the dough back on a floured board and shape into 4 balls - place 2 balls into 2 x 450g (1lb) buttered and floured loaf tins. Cover with a clean tea towel and allow to rise until doubled in size. Uncover before baking.
Step 5	Pre-heat oven to 220C/450F/Gas mark 8 and bake the bread loaves for 30 to 35 minutes.
Step 6	A cooked bread loaf should sound hollow when tapped underneath.
Step 7	Allow to cool on a wire rack before slicing and serving.
Step 8	NB: For a soft crust loaf, wrap the bread loaves in clean tea towels on removing from the oven.

Cheese Savoury (Sandwich Filling)

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Serves	8 sandwiches
Prep time	15 minutes
Dietary	Vegetarian
Meal type	Lunch, Salad, Side Dish, Snack
Misc	Child Friendly, Pre-preparable, Serve Cold
Occasion	Birthday Party, Casual Party, Christmas, Easter, Halloween, Valentines day
Region	British
By author	Karen S Burns-Booth

A North Eastern classic sandwich filling from England and one that was made famous by Gregg's the Bakers of Gosforth in Newcastle-upon-Tyne. Traditionally used to fill "stotty cake" sandwiches, this is a fabulous vegetarian spread for the school or office lunch box.

Ingredients

• 250g grated extra mature or vintage Cheddar cheese
• 1 large carrot, peeled and grated
• 1 large red onion, peeled and grated
• salad cream
• salt and pepper to taste

Note

A North Eastern classic sandwich filling from England and one that was made famous by Gregg's the Bakers of Gosforth in Newcastle-upon-Tyne. Traditionally used to fill "stotty cake" sandwiches, this is a fabulous vegetarian spread for the school or office lunch box.

Directions

Step 1	Mix the grated cheese, carrot and onion in a bowl and then add salad cream spoon by spoon, until a spreadable and creamy consistency has been achieved.
Step 2	Adjust seasoning with salt and pepper and leave for at least 4 hours in the fridge before using. Keeps for up to 4 to 5 days in a covered container in the fridge.
Step 3	Makes 8 rounds of sandwiches or 8 bread rolls.

Buttermilk and Mixed Fruit Scones

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Serves	8 to 12 scones
Prep time	10 hours
Cook time	15 minutes
Total time	10 hours, 15 minutes
Allergy	Egg, Milk, Wheat
Dietary	Vegetarian
Meal type	Bread, Breakfast, Dessert, Side Dish
Misc	Child Friendly, Freezable, Pre-preparable, Serve Cold, Serve Hot
Occasion	Birthday Party, Casual Party, Formal Party
Region	British
By author	Karen S Burns-Booth

Buttermilk and Mixed Fruit Scones with Sour Cherry Jam.

Ingredients

• 8 ounces (200g) self-raising flour
• salt, to taste
• 2 ounces (50g) currants, raisins and sultanas
• 1 teaspoon baking powder
• 2 tablespoons caster sugar
• 2 ounces (50g) butter
• 1 egg, beaten and mixed with 1/4 pint (150ml) buttermilk
• fresh double cream or clotted cream, to serve
• jam, of your choice
• butter, to spread

Note

Eat these hot, split & spread with fresh churned butter, fresh cream and homemade jam, preferably sour cherry jam as shown in the photos.

Directions

Step 1	Sift together the flour, salt and baking powder into a bowl and add the sugar and butter.
Step 2	Rub in the butter until the mixture resembles fine breadcrumbs.
Step 3	Gradually mix in the egg and buttermilk mixture to make a dough, saving any excess to glaze the tops of the scones. Add your fruit.
Step 4	Gently knead the dough on a lightly floured work surface until smooth.
Step 5	Roll out the dough to about 1/2″ thick, then cut out 2″ rounds with a plain or fluted cutter, kneading and re-rolling the dough until it is all used up.
Step 6	Arrange scones on baking sheets then brush tops with the milk and egg mixture. Bake in the oven at 230°C (450°F) mark 8 for 10 to 15 minutes, until well risen and lightly golden. Cool on a wire rack.
Step 7	Whip the fresh cream until stiff. Split the scones and fill with butter, jam and fresh cream.

Gallery:

Coming soon…….

Heirloom Tomato Salad with Chive Flowers

Butter Griddled Asparagus with Lemon and Aioli 

Serrano wrapped Asparagus with Baby Gem Lettuce, Bronze Fennel, Aioli, Chives and Goat’s Cheese