The sun is such a fleeting object this summer that when it appears, like a king on a royal progress, you feel the need to pay appropriate homage. One of my favourite things to do on those all-too-rare warm and sunny evenings is have a picnic somewhere green (generally Tooting Bec Common, this being the nearest green space to our flat).
By the time I’ve got back from work, time is of the essence if we are not to have a picnic in the gathering dusk. So elaborate feasts are hard to achieve, unless I’ve been organised enough, and confident enough of the weather forecast, to do preparation the day before.
I produced this spread in under half an hour a few days ago when the warm, still evening demanded a meal eaten outdoors. Most of the ingredients were already in the cupboard/fridge/freezer, so I didn’t have to go shopping specially. (Feta cheese, incidentally, is a useful standby ingredient, especially as a packet of it usually has a long use-by date). It’s the kind of meal that requires plates and cutlery, but it feels like a proper meal – and I think it’s reasonably healthy, too.
Apparently the sun is due to reappear on Friday, so be prepared...
I've been a bit vague about quantities here, as I don't know how many people you are picnicking with, or how hungry you are feeling. But these recipes are fairly flexible, and I think you will get the idea.
Green beans with tomato and garlic
Empty a tin of chopped tomatoes into a pan with a couple of cloves of chopped garlic. Add a reasonably generous amount of whole green beans (the kind usually called extra fine beans or something similar). The beans should all be coated in tomato but not overwhelmed by it. Simmer for a few minutes until the beans are warmed through, and until any excess liquid, if any, has evaporated. Add black pepper and torn fresh basil leaves (dried oregano will do if you don't have basil). This dish tastes good at any temperature from room temperature through to hot.
Beetroot, walnut and feta salad
Take some ready-cooked whole beetroot (
not the
kind in vinegar. You can use raw beetroot and boil them, in which case
small beetroot will work better, but then you might be pushing the time
limit).
Scatter some chopped walnuts over and crumble over some
feta cheese. Add a handful of rocket leaves (though watercress will do,
or even baby gem lettuce leaves). I quite like my salads naked, but if
you prefer yours dressed, you could drizzle over some olive oil and a
squeeze of lemon juice.
Variations: A semi-soft goats'
cheese might be even better than feta here. Use hazelnuts, perhaps chopped
in half, instead of walnuts. Use hazelnut or walnut oil
instead of olive if you have some in the cupboard.
Marinated olives
Take green olives, the kind with stones in, and drain them if they are in any liquid. Place in a small pan with a clove of finely chopped garlic, a little finely chopped or grated lemon zest, some fresh thyme leaves (I used lemon thyme, but normal is fine) and black pepper. Heat gently for a few minutes so the olives can absorb the flavours. Transfer into a container to take on your picnic.
If you’re not keen on green olives, you can use black ones, though I might be tempted to use orange zest instead of lemon and perhaps some cracked coriander seeds instead of the thyme.
Our picnic also included some fresh bread and cherry tomatoes. Some more cheese or some cooked meats wouldn’t go amiss here either.
Dessert was inspired by a visit to the market where they had beautiful peaches that were bursting with juice, the kind that makes you remember what peaches are supposed to be like. I carried them home carefully and triumphantly. There were also English raspberries, so I just sliced the peaches during the picnic and scattered the raspberries over them. The next day at home, I made a proper peach melba. The raspberries were crushed into a sauce, with a touch of sugar and lemon juice, and served with peaches, vanilla ice-cream and a few more raspberries on top. It was delicious, but the simplicity of our picnic version was just as good in its way.
