Food

Perfect Picnics

THESE EASY PICNIC FOODS ARE IDEAL FOR WHEN YOU’RE OUT AND ABOUT OR JUST ENJOYING EATING ALFRESCO AT HOME!

Belinda, the ‘Accidental Chatelaine’ loves to cook at any opportunity and is delighted to be able to share that love with you

By Belinda Prince

www.chateaumareuil.com

Mustardy Potato Salad

Ingredients (serves 10) 1.2kg salad potatoes, cut into small chunks 400g good quality mayonnaise 2tbsp Dijon mustard 2tbsp cider vinegar 2tbsp runny honey 4 hard-boiled eggs, finely chopped 4 salad onions, finely sliced Method 1. Put the potatoes in a pan of salted water, bring to the boil, then cover and simmer for 8-10 mins or until you can easily pierce them with the point of a knife. Drain and leave to cool in the colander. 2. Combine the mayonnaise, mustard, vinegar, honey, and eggs and season well. Stir through the potatoes and half the onions, transfer to a serving dish (or transportable plastic container) and scatter over the remaining onions. 3. Chill until ready to serve or take on your picnic! This can be made 1 day ahead.

Three Bean Salad

Ingredients (serves 4-8) 1 x 400g tin white haricot beans 1 x 400g tin red kidney beans 1 x 400g chickpeas 2 celery stalks, finely chopped (optional) ½ red onion, finely chopped 1 tbsp finely chopped fresh rosemary Handful finely chopped parsley For the dressing:80ml cider vinegar 50g sugar 60ml olive oil 1 ½tsp salt ¼ tsp ground black pepper

Method 1. In a large bowl, mix together all the drained and rinsed beans, the celery, onion, rosemary and parsley. 2. Whisk together all the dressing ingredients or shake well in a lidded jar. Pour over the bean mix and toss to coat. 3. Transfer to a transportable plastic container and allow to chill for several hours to allow the beans to soak up the delicious dressing. This can be made 1 day ahead.

Honey Mustard Coleslaw

Ingredients (serves 6) 2 large carrots ½ onion 1 red apple 250g shredded white cabbage 4tbsp mayonnaise 1tbsp Dijon mustard 2tbsp runny honey 1tbsp cider vinegar Method 1. Grate the carrots, onion and apple into a large bowl and add the shredded cabbage. Whisk together the mayonnaise, mustard, honey and vinegar with some seasoning to make a dressing. Pour over the slaw and toss well to coat. Transfer to a serving dish or transportable plastic container and chill until ready to eat or take on your picnic. This can be made 1 day ahead.

Baba Ganoush

Ingredients (Serves 4 as a snack) 2 aubergines 2 cloves of garlic, crushed 2 tbsp tahini ½ lemon, juiced ½ tsp cayenne pepper (chilli) 3 tbsp olive oil plus more for drizzling ½ small bunch of parsley Method 1. Heat the grill to high. Pierce the skins of the aubergines all over with a skewer. Put on a baking tray and grill for 20-25 minutes, turning halfway through. The skin should be charred and the flesh soft all the way through when you press it. 2. Leave to cool for a few minutes, cut the aubergines in half lengthways and scoop out the flesh with a spoon, discarding the skin. 3. Put the flesh into a blender or food processor with ½ tbsp salt, a good grinding of black pepper, the garlic, tahini, lemon juice, cayenne and 3 tbsp of olive oil. 4. Blitz or whizz to a smooth paste and stir through the parsley. Serve with pitta, crudités… Smokey Carrot Dip

Ingredients (makes about 3 cups) 70g skin-on almonds 900g carrots, trimmed, peeled 2 tbsp plus ½ cup extra-virgin olive oil; plus more 2½ tsp kosher salt, divided, plus more 2 garlic cloves 165g canned chickpeas 3 tbsp (or more) fresh lemon juice 1 tsp freshly ground black pepper ¾ tsp Paprika (preferably hot smoked) 30g coarsely chopped parsley, plus leaves for serving Method 1. Preheat oven to 175c. Toast almonds on a rimmed baking sheet, tossing halfway through, until slightly darkened and fragrant, 8–10 minutes.

Let cool; set aside. Ingredients (Serves 4 as a snack) 1 x 400g tin of chickpeas 200g cooked beetroot 2 tbsp lemon juice 2 garlic cloves 2 tsps oil (colza) Method 1. Place all the ingredients plus some salt and pepper to taste in the food processor or blender and whizz or blitz to make hummus. Serve the dips with pitta, crudités, crisps, etc.

2. Cut any thick carrots in half lengthwise, then slice all carrots crosswise into 4 pieces. Toss on a parchment-lined baking sheet with 2 tbsp oil and 1 tsp salt. Spread carrots out evenly on baking sheet and roast, stirring once or twice, until very tender and starting to shrivel and brown (but not char), about 1 hour. 3. Transfer carrots to a food processor; add garlic, chickpeas, lemon juice, pepper, paprika, chopped parsley, ½ cup oil, 1½ tsp. salt, and reserved almonds. Process, adding more oil as needed, until mixture is almost completely smooth. Taste dip and add more lemon juice and/or salt if needed. 4. Transfer dip to a small bowl, drizzle with more oil, and top with parsley leaves. Dip can be made 1 week ahead. l.

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Château Mareuil, Mareuil, 86290 Brigueil-le-ChantreOpen for private viewings Call 05 49 48 02 93 Belinda and Lee Prince 05 49 48 02 93 www.chateaumareuil.com