Stylish eating AL FRESCO

Get some fresh air with these fun summer recipes from our Test Kitchen – perfect for the garden!

PICNIC SANDWICH LOAF

We love this easy picnic loaf – it’s much less fiddly than individual sarnies and makes for a delightful surprise.

SERVES 6

✣ 500g (1lb 2oz) loaf of crusty white bread

✣ 3tbsp spicy tomato chutney

✣ 150g (5oz) red cabbage, finely sliced

✣ 1tbsp half-fat creme fraiche

✣ Squeeze of lemon juice

✣ 90g (3oz) pastrami

✣ 2 large pickled cucumbers, sliced

✣ 100g (3½oz) Emmental cheese, sliced

✣ 2 large organic eggs, hard-boiled, peeled and sliced

✣ 30g (1oz) pea shoots

1 Neatly cut a lid off the bread and hollow out the inside, leaving 2cm (¾in) of bread on the crust. Spread the chutney over the inside, and the inside of the lid.

2 Mix the red cabbage with the creme fraiche, lemon juice and a pinch of salt, and press into the base. Next, layer in the slices of pastrami, followed by the pickled cucumbers, cheese, and slices of egg, then top with the pea shoots. Replace the lid and press down the contents.

3 Cut into 6 wedges and wrap tightly in baking paper tied up with string so it doesn’t dismantle during transportation.

GRIDDLED CHICKEN CAESAR SALAD

A little twist to liven up this classic salad. Making the dressing from scratch is a revelation.

SERVES 4

For the croutons:

✣ ½tbsp olive oil

✣ 1tsp sumac