THE GREAT ALFRESCO MENU

Fresh greens are a wonderfully light option to serve as a starter, or as a side on a warm Summer picnic. Simply dish them up in an oversized serving bowl with eucalyptus wood salad servers.

7oz podded broad beans
5oz fresh peas
½ tsp Dijon mustard
Small bunch of fresh mint, chopped
Juice of half a lemon
1 tbsp avocado oil
1 tbsp extra-virgin olive oil
5oz pea shoots
1 peeled lemon, segmented
Edible flowers
Fresh baby mint leaves

1. Put the broad beans in a pan of boiling salted water and simmer for around 30 seconds. Remove with a slotted spoon, then refresh in iced water. Slip off their tough green skins and set aside.

2. Bring the pan of water back to the boil, then blanch the peas for 30 seconds. Drain, refresh in iced water to prevent them from cooking any further, then drain again.

3. In a small bowl, whisk the mustard with the mint and lemon juice. Add in the avocado oil and extra-virgin olive oil. Season with a pinch each of salt, pepper and sugar, then set aside.

4. Tip the broad beans, peas and pea shoots into a salad bowl along with the lemon segments.

5. Drizzle over the dressing and toss gently to combine. Scatter with edible flowers and mint leaves, then serve.

This tasty vegetarian recipe uses shop-bought all-butter puff pastry, making it quick and easy to put together. We love it displayed on a wooden oak board.

0.5oz butter
2 onions, sliced
2 garlic cloves, crushed
8oz ready-rolled all-butter puff pastry
4oz ricotta
11oz cherry tomatoes, halved
Extra-virgin olive oil for drizzling
A few fresh thyme sprigs, leaves picked

1. Preheat the oven to 425°F/fan 392°F/gas 7 with a baking sheet inside.

2. Melt the butter in a pan, add the onions, season and cook gently for 10 minutes, or until starting to turn golden. Add the garlic and cook for another two-to-three minutes. Cool slightly.

3. Unroll the pastry and spread the cooled onion mix over, leaving an uncovered border of about 1cm. Spoon on the ricotta, then top with the tomatoes.

4. Season well, then drizzle with olive oil. Transfer the tart to the hot baking sheet and bake for 15-20 minutes, until the pastry is puffed and golden, and the tomatoes are soft and juicy.

5. Remove from the oven and leave to cool for five minutes.

6. Drizzle over a little more oil, sprinkle with thyme, then serve.

Vibrant and refreshing serve this sparkling cocktail in our premium plastic tumbler, or goblet – our collection of shatterproof picnic pieces are ideal for drinks alfresco. Cheers!

Mint leaves
2fl.oz gin
1fl.oz elderflower pressé, or elderflower cordial
1fl.oz sparkling water
Grapefruit, thinly sliced

1. Place the mint leaves in the palm of your hand and clap together to release the mint aroma. Then tear up and pop into the tumbler with lots of ice.

2. Pour in the gin.

3. Add the elderflower pressé and sparkling water, then slowly stir together.

4. Garnish with thinly sliced grapefruit.

Our Picnic Collection is made from premium plastic, that is shatterproof, lightweight and designed to be used again and again, while still looking incredibly glass-like. From our generous sized goblets and tumblers to our new wine glass, they’re perfect for serving Summer drinks outdoors.