Chef Johnnie Cookeon the perfect picnic
What are my ingredients for a perfect picnic? A checked blanket, a sunny spot and a basketful of treats. The secret is simplicity and careful packing.
Recipes serve six
CHARENTAIS, PROSCIUTTO, ROCKET AND PECORINO SALAD
12 slices Parma or San Daniele ham
1 ripe charentais melon
18 leaves wild rocket
50ml extra virgin olive oil and 25ml balsamic vinegar
100g pecorino cheese
Remove the skin from the melon. Cut in half and remove and discard the seeds. Slice the flesh thinly and arrange on a serving plate with the prosciutto. Wash and drain the rocket, to sprinkle over the top. Using a potato peeler, shave the pecorino over the salad. Drizzle with the oil and vinegar, plus a little Maldon sea salt, before serving.
LEMONADE
6 large lemons
1 cup caster sugar (or artificial sweetener)
Squeeze the lemons, removing any seeds that get through. Transfer the juice to a large jug, add the sugar and two litres of water, and chill with a sprig of mint.
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