Al fresco

This month, we are savouring summer with picnic food perfect for beach snacks or outdoor entertaining

Gruyere, Asparagus and Cocktail Onion Quiche

Ingredients
320g sheet ready-rolled shortcrust pastry
4 eggs
100g gruyère cheese, grated
100g mature cheddar, grated
130ml milk
1 tsp Dijon mustard
50g cocktail onions
80g asparagus, ends trimmed

Method
Pre-heat oven to 200C/Gas 6. Unroll the pastry sheet and drape over a flan dish or shallow tin approximately 25cm in diameter. Trim off any excess pastry that overlaps the edges.
Line the pastry with baking beans and bake blind for 15 mins or until the pastry is lightly golden, then remove to cool slightly.
Beat the eggs in a large mixing bowl then add the gruyère, cheddar and milk, reserving a small handful of each cheese for later. Mix well and season to taste.
Pour the egg and cheese mixture into the pastry shell, then scatter over the cocktail onions.
Top the mixture with the asparagus spears, arranging in any way you like – if they don’t quite fit inside the dish, dice up the ends of the asparagus to shorten them and sprinkle the chopped pieces over the quiche too, along with the spears.
Top with the reserved cheese and cook in the oven for 25-30 mins until golden and set in the middle. Delicious served either hot or cold.

Muffaletta (Picnic loaf sandwich)

Ingredients
100g black olives, pitted
100g green olives, pitted
140g roasted red peppers, drained (approximately half a jar)
1 tbsp capers, drained
half 227g jar mini-gherkins (we used Opies)
2 tbsp extra virgin olive oil
salt and pepper
1 loaf focaccia or a round loaf of bread roughly the size of a dinner plate
100g mortadella ham
6 slices Emmental cheese
12 slices salami
2 tomatoes, thinly sliced
small bunch fresh basil leaves, torn

Method
Roughly chop the first 5 ingredients and place in a bowl. Add the olive oil, season to taste, mix well and set aside.
Slice the loaf in half horizontally and spread the olive mixture over the bottom half.
Layer the meats and cheese over one by one, add the tomatoes and basil and season again.
Place the loaf top back on, wrap in cling film and press down firmly. Add a plate and weigh it down with a block of butter or similar. Leave to chill in the fridge for 2-3 hours or preferably overnight so the flavours combine and the ingredients compress.
When you’re ready to serve, unwrap the cling film, cut the loaf into thick wedges and serve. The muffaletta can be made up to two days in advance and stored tightly wrapped in the fridge until needed.