Jan Bilton: If the weather's fine, wine and dine (+recipes)

I just love organising picnics but last year, every time I tried to treat the family to a fun beach lunch, we arrived only to be greeted by howling winds that dropped the temperature so low we had to picnic in the car. After three unsuccessful forays I was persuaded that the best picnics were at the outdoor table in our own sheltered backyard.

History recounts that the first picnics were social events where each guest brought food to share. Later, they were linked to excursions to the beach or countryside. Different cultures enjoy different picnic customs.

The British picnic is a venerable institution -- the main course may be a simple cold pork pie or as elaborate as the evening picnics at the Glyndebourne Opera Festival in Sussex, this year celebrating its 80th anniversary. Dressed in their finery, opera lovers enjoy their own or catered-for refreshments on rugs on the expansive lawns of the Glyndebourne estate. Champagne, lobster, cold roasts, salads and strawberry cream sponge is a typical repast.

The Japanese picnic is more often an aesthetic experience to admire spring cherry blossoms, the moon or flowering chrysanthemums. Mats are laid, sometimes on bare earth, on which revellers enjoy sake and delicacies such as rolled omelettes and rice dumplings in bento boxes.

As my American foodie colleague, Irena Chalmers, says: "The Americans have overcome the unpleasantness that many picnickers in other countries have to deal with such as ants, sandflies and mosquitoes by spraying the hell out of the area where it is planned to eat as well as a generous radius around the picnic site." And "paper plates and plastic forks is the way Americans commune with nature".

In my experience, the French prefer to eat in civilised fashion at a table. Nevertheless, Bastille Day (July 14) is often an excuse for families to enjoy eating outdoors. Roast chicken, baguettes and rosé wine are essentials. French painters captured the picnic spirit in such works as in Renoir's Luncheon of the Boating Party. Perhaps the French enjoyed alfresco repasts more than they care to divulge.

Recipes

Avocado, apple and rocket salad

• 100g walnut pieces
• 3 Tbsp extra virgin olive oil
• 2 Tbsp lemon juice
• 1 tsp horseradish sauce
• salt and freshly ground back pepper
• 100g rocket leaves, washed and crisped in the refrigerator
• 2 shallots, thinly sliced
• 2 avocados, peeled, stoned and sliced
• 1 small Granny Smith apple, cored, quartered and thinly sliced

1. Preheat the oven to 180C. Spread walnuts pieces on a tray and bake for about 5 minutes until lightly toasted. Cool, then coarsely chop.

2. To make the dressing; whisk the olive oil, lemon juice, horseradish sauce and seasonings until well combined.

3. Combine the rocket and shallots in a serving bowl. Drizzle with a little of the dressing.

4. Top with the avocado, apple and walnuts. Drizzle with a little more dressing.

Ham & cheese brioche

• 500g (1 packet) Farmers Mill brioche bread mix
• 14g (1 tbsp) dried yeast granules (included in the packet)
• 75g butter, melted
• 200ml warm water
• Filling: 1/2 cup shredded matured tasty cheese or crumbled feta
• 1/2 cup (70g) cooked ham, diced
• Glaze: 1 large egg yolk
• 2 Tbsp water

1. Place the bread mix, yeast, butter and water in a large mixing bowl. Using a dough hook, mix on low speed for 2 minutes. Increase the speed to medium for about 8 minutes, until the dough is smooth and elastic. Rest the dough for 10 minutes.

2. Lightly grease an 8-hole patty pan or cupcake tray.

3. Put 150g of the dough to one side. Roll the dough into a tube shape. Cut into 8 even pieces. Pat one piece into a 10cm diameter round. Place 1 tablespoon each of the cheese and ham in the centre. Bring the dough up around the filling pinching the edges together firmly at the top. Place in a patty pan hole. Repeat to make 8 brioche.

4. Take the reserved dough and cut into eight pieces. Roll each into a ball. Make a deep indentation in the centre of each brioche, lightly moisten with water and press a small ball into each brioche.

5. Allow to rise in a warm, draft-free place until doubled in size, about 1 hour. Lightly brush with egg wash, that being the yolk whisked with the water.

6. Preheat the oven to 190C. Bake for 20 to 25 minutes until golden. Remove the brioche from the pan and cool on a wire rack.

Spicy couscous & fruit salad

• 1 cup each: couscous, boiling water
• finely grated rind 1 lemon
• salt and freshly ground black pepper to taste
• 1 long red chilli, thinly sliced
• 100g feta cheese, diced
• 1 cup each: diced fresh pineapple, pistachio nuts, dried cranberries
• 8 cherry tomatoes, halved
• 1 spring onion, diced
• 1/2 cup each: chopped parsley, coriander leaves
• 1/2 cup ranch dressing

1. Put the couscous in a bowl with the boiling water, lemon rind, salt, pepper and chilli. Cover and stand for 5 minutes then fluff with a fork. Cool.

2. Once cold, add the feta, pineapple, nuts, cranberries, tomatoes, spring onion, parsley and coriander.

3. Drizzle with the dressing then fork it through gently.

Oven-baked vegetable frittata

• 500g agria potatoes
• 1 Tbsp rice bran oil
• 2 large shallots, sliced
• 120g bag baby spinach leaves
• 8 large sundried tomatoes, patted dry and thinly sliced
• 1 large red pepper, seeded and diced
• salt and freshly ground black pepper
• 8 medium eggs
• 1/2 cup each: cream, finely grated parmesan cheese
• 1/4 cup shredded tasty cheese

1. Preheat the oven to 200C. Lightly grease a 26cm x 17cm by 5cm deep baking dish.

2. Pierce the potatoes with a fork in several places. Cover and microwave on high (100 per cent) for 2 minutes. Turn the potatoes over and continue to microwave for 2 to 3 minutes, until just cooked. Cool, then peel. Thinly slice.

3. Heat the oil in a frying pan. Saute the shallots until softened. Add the spinach and cook until wilted. Remove from the hob and mix in the sundried tomatoes and red pepper. Season well.

4. Place half the sliced potatoes in a single layer in the baking dish. Cover with half the spinach mixture. Repeat the layers.

5. Whisk the eggs and cream. Season. Pour over the vegetables.

6. Sprinkle with the parmesan and tasty cheese.

7. Bake for 30 minutes until the egg mixture is set and the top golden.