The picnic I went to on Saturday was, I think, the perfect picnic. Usually, my favourite kind of picnic is the one that starts with a couple of beers in the park on a sunny afternoon. In my experience the best picnics are the impromptu ones, that start with a few people and a few drinks, and end up with a whole array of hastily put together snacks and invitations given to everyone we know within a three mile radius. But yesterday’s picnic was different. It was a birthday picnic, and planning had taken place. It was a very different affair, but it was perfect.
I arrived late, after a lot of hapless wandering around Battersea Park, but as I approached the assembled party I was lucky to get the full affect of a very pretty picnic. We were all dressed up, there were floating dresses and some very elegant tailoring. There was a beautiful rug, a straw mat, tin plates, mugs, there was a collection of champagne-filled jam jars, and a crystal jug full of gin and tonic with pink grapefruit. The sun was filtering through the trees, we had plates of meat, cheese and olives, a delicious spinach tart, strawberries and chocolate. The picnic rug was near-overflowing with an array of beautifully presented, and tasting, food.
Word is spreading among my friends that I like to cook, so when asked to bring some food, I was a little nervous. It is hard when people know you like to cook, and yet they’ve never tasted your food. That first time is always nerve-racking, so I made a dish that has never got a bad review, and, I think, is the perfect picnic salad. Lentils are a really good picnic dish, anyway you cook them. They travel well, and they enjoy a little time soaking in the dressing. My only tip for lentils that have to travel is don't overcook them. Left with a little bite, when they are finally unveiled, they have a firm texture that is hard to beat. Plus, when they're served in a big bowl, all you need is a spoon.
The tomato dish is an odd one. Not quite a salad, and leaning towards a dip. I was going to make a panazella, but, although I do love a really good panazella, there was something about soggy bread at an English picnic that didn’t seem quite right. So I simply made the base in a big bowl, and served it with a beautiful loaf of sourdough, which we broke into chunks and used to scoop the tomatoes and their juice in to our mouths, and quite often, down our fronts. It would’ve been nice spooned over some garlic toasts in a bruchetta style affair, but it did taste delicious, and im looking forward to making again the very next picnic I attend.
Lentil and Bacon Salad
for six
a cup of green lentils
one large onion, studded with six to eight cloves
two or three carrots, peeled and cubed
200g smoked bacon, cubed
two sticks of celery
a handful of coriander leaves
a handful of chives, chopped
two shallots
olive oil
balsamic vinegar
Fry half of the bacon until it has crisp edges, and add one of the shallots, peeled and finely chopped.
When the shallots are cooked, transfer the whole lot into a bowl.
Cook the lentils, carrots and the rest of the bacon in boiling water with the clove-studded onion for 15-20 minutes.
Drain and rinse, removing the onion, and place in the bowl with the fried bacon and shallot.
Chop the celery, and add to the lentils.
Finely slice the shallot and add to the bowl.
Scatter the herbs and dress with olive oil, balsamic vinegar and some salt and pepper.
Tomatoes with lots of juice
for six
six big tomatoes
a handful of cherry tomatoes
a big handful of basil
two garlic cloves
white wine vinegar
olive oil
salt
a pinch of sugar
crusty bread to serve
Roughly chop all the tomatoes and put them in a big bowl, trying not to leave too much juice on the chopping board.
Tear off the leaves of the basil and throw them in.
Crush the garlic cloves into the bowl.
Add a sprinkling of sea salt, a drizzle of olive oil and a little white wine vinegar.
I'm not a huge fan of raw garlic, so if it tastes too harsh, a pinch of sugar in the juices should balance it out.
Eat with plenty of bread and lots of napkins.
