The PERFECT PICNIC

Make-ahead classics for leisurely outdoor eating on a bank holiday weekend

- ROSE FOOKS

Chicken and ale pie

A showstopping centrepiece that can be made ahead.

SERVES 12 PREP 1 hr, plus setting, cooling and chilling COOK 2 hrs

FOR THE PASTRY

* 550g plain flour, plus extra to dust

* 2tsp salt

* 150g lard, cut into pieces

FOR THE FILLING

* 550g diced pork shoulder, finely chopped

* 1 shallot, finely chopped

* 50g pistachio nuts, toasted

* 1tsp finely chopped rosemary

* 450g chicken breasts, cut into slices

* 2 medium eggs, beaten, to glaze

* 3 sheets leaf gelatine

* 150ml hot pork or chicken stock

* 150ml strong ale, such as Old Speckled Hen

YOU WILL NEED

* 18cm deep round loose-based cake tin, greased and the base lined; baking beans

1 Heat the oven to 180C Fan/Gas 6. Put the flour and salt in a heatproof bowl. Melt the lard in a saucepan with 275ml water, then bring to the boil. Add to the flour and mix to make a soft, pliable dough. Add a dash of hot water if the dough is dry.

2 Shape two-thirds of the dough into a ball (cover the reminder) and roll out on a floured surface to 32cm. Line the tin, pressing the pastry up the sides so it just overhangs to make a rim, sealing any cracks. Line with baking paper and half fill with ceramic baking beans.

3 Bake for 30 mins; remove paper and beans, and return to the oven for 10 mins.

4 For the filling, mix the pork, shallot, pistachios, rosemary and 1tsp salt and pepper. Put a third of the chicken into the pastry case, the top with a third of the pork mix. Repeat the layering, finishing with a layer of pork, doming it slightly in the centre.