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The weather is warming up - it's time to go outside and make the most of the summer sunshine! Why not celebrate life with a luxury picnic in the park? Take crisp, fresh and nourishing food, crafted carefully with your well-being in mind from local, organic, seasonal ingredients - flavoursome salads, wholesome scones... Our picks for the perfect hamper of treats include Godminster Vintage Organic Cheddar, teamed with Pollen Organics Red Onion Marmalade, followed by the delicious recipes we've convinced our resident chef at the Native Garden Café back home to share with our European VIP customers. What better way to end this fabulous spread than Island Bakery Organic Lemon Melts and a crunchy English apple from Mole End Farm in Kent? Happy picnicking!
Spinach, Chilli and Feta Damper
500gm bread flour
5gm salt 40gm baking powder 30gm milk powder 65gm butter, softened 350ml water, warmed to 25 degrees celsius 120gm sheep's feta, roughly cut into cubes 100gm spinach leaves, roughly chopped 3 medium fresh red chillies, seeds removed, finely chopped Freshly ground black pepper to taste Pre-heat oven to 220 degrees celsius. Sift flour, baking powder and milk powder into a bowl. Add pepper and butter, rubbing them into the dry ingredients until the mixture resembles breadcrumbs. Make a well and slowly add water. Combine by hand, taking care not to over-mix. When the dough is almost combined, but still has wet and floury patches, fold in the feta, spinach and chilli, to achieve a roughly textured mass. Divide dough into three equal parts. On a floured bench, mould lightly into balls, and place on a baking sheet lined with baking paper, smoothest side facing up. Gently flatten each piece into a circle 15cm in diameter. Lightly dust with flour and leave to rest in a cool place for 15 minutes. Divide each damper into quarters with a large knife, cutting only three quarters of the way through. Bake for 15 minutes. Cool, then enjoy with lashings of butter or your favourite relish!
 Watermelon and Mint Salad
700gm watermelon, peeled, de-seeded and cut into chunks
One generous bunch of mint 1 small fresh red chilli 150gm raw sugar 250ml rice wine vinegar 1 tablespoon lime juice Zest of one lime Cut the chilli in half, remove the seeds and place in a saucepan over a medium heat, along with the rice vinegar and sugar. Stir to dissolve the sugar, then simmer for 20 minutes or until the mixture has reduced down to a thin syrup, and has a slight caramel colour. Remove from the heat and add the lime juice and zest. Strain and allow to cool. Cut the mint into thin strips and combine with the watermelon. Drizzle over the dressing. Delish!
500gm hot smoked salmon
250gm green beans Eight small gourmet potatoes Four tomatoes 8 anchovy fillets 100gm kalamata olives 1 tbsp capers A handful of fresh basil A handful of fresh parsley 50ml lemon juice 150ml extra virgin olive oil Salt and pepper to taste Simmer potatoes in salted water until tender, cool and slice into wedges. Blanch green beans in salted water until tender, refresh by plunging into cold water, drain and set aside. Core and quarter the tomatoes and add to the beans and potatoes in a large bowl. Add the anchovies, olives and capers. Combine the lemon juice and olive oil, and pour over the salad. Season to taste. Top with the smoked salmon and fresh herbs, and serve. This salad is also delicious with the addition of boiled eggs! |
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