Pique-nique, c'est chic!

Picnics can be a chancy affair — think of the British weather, the punctuality of friends, finding that perfect patch, pigeon evasion in the park, seagulls swooping in for your sandwiches on the coast — but one thing that needn’t be left to fate is the food. Along with my foolproof picnic tips, here are some lovely seasonal recipes, so you can rest assured that, whatever the weather, at least you’ll be well fed and watered.

Elderflower and Lime Martini

Serves 6

200ml elderflower cordial

300ml sparkling or still water

160ml lime juice (about 6-7 limes)

140ml gin (Sipsmith is a great

London gin)

Ice (if possible)

Mix all the ingredients together and serve on the rocks.

Chicken layered salad

Fills 2 (750ml) jars

1 Little Gem lettuce, diced

4 large radishes, sliced

1 beetroot, cooked and peeled

8 yellow cherry tomatoes, halved

1 avocado, peeled and sliced

1 fillet smoked chicken breast

(about 150g), thinly sliced

4 baby plum tomatoes, sliced

Few sprigs of dill, chopped

Sea salt and pepper

For the dressing:

3 tbsp olive oil

1 tbsp balsamic

Assemble the salad by dividing the ingredients between the two jars. I start with the Little Gem, followed by the radishes, then the beetroot, cherry tomatoes, avocado, chicken, plum tomatoes and dill. Add a little salt and pepper to the top. Just before you leave the house, dress with the oil and balsamic. Then close the lid tightly.

Summer Berry Yorkshire Puddings

Makes 6

3 tsp oil

50g plain flour

130ml whole milk

1 egg

Pinch of sea salt

1 tsp sugar

½ tsp vanilla extract

A small punnet of mixed summer berries

Icing sugar, to dust

Maple syrup, to taste

Preheat the oven to 220C/Gas Mark 7. Place a six-hole cupcake tray in the oven with ½ tsp oil in each of the holes. Whisk the flour with the milk. Add the egg and whisk until smooth with the salt, sugar and vanilla extract. When the oil is smoking hot in the cupcake tray, remove from the oven and, using a ladle, divide the mixture between the holes (it should reach about halfway up). Toss some berries into the centre of the batter and place in the oven for 15-20 minutes, until puffed up and crisp. Remove from the oven and leave to cool slightly before dusting with plenty of icing sugar. Add a little maple syrup, if desired, to the centre of each. Transport the puddings in the tray to the picnic site.

RACHEL'S TOP TIPS

1 A couple of delicious dishes is better than several mediocre ones. You can top up the homemade food with charcuterie, cheese and bread, just like the Parisians.

2 Stuff a couple of sprigs of mint into a large bottle of water for a refreshing twist. You can also freeze a large plastic bottle of water and it will double as an ice pack.

3 Bring a small chopping board and a good knife. They always come in handy and the board can double as serving platter.

4 Why not go early and have a brunch picnic so you get the best spot in the park? Think flaky croissants with jams and marmalades, bacon and tomato frittata, little layered yoghurts, fruit and granola pots.

5 Don’t forget the midnight picnic. Fill a flask with tea, hot chocolate or Irish coffee and buy a can of spray cream to finish.

6 If your chocolate melts, make an impromptu fondue. Dip strawberries, chunks of banana (use cocktail sticks to make it less messy) or bread into the melted chocolate.

7 Bring a couple of large bin liners. They keep a blanket dry, and you can put your rubbish in them when you’re packing up.