We’ve all packed a few dodgy chicken drumsticks and curled sarnies in our time, but summer days are moments to relish and do it proper-like, with a feast spread out on a rug in a park, maybe for an open-air concert or a spot of Shakespeare. Try these sharing recipes for size

RECIPES, FOOD STYLING AND STYLING LOUISE PICKFORD PHOTOGRAPHS IAN WALLACE

Tear and share feta and herb bread, p64

THE POSH PICNIC

THE MENU

To start

Marinated goat’s cheese with garden vegetables Tear and share feta & herb bread

The main course

Persian chicken with spiced yogurt Barley, aubergine & pomegranate salad Roasted red peppers with basil

For pud

Chocolate swirl meringues, berries and white chocolate sauce

THE RECIPES Marinated goat’s cheese with garden vegetables

SERVES 6. HANDS ON TIME 20 MIN, PLUS 1-3 DAYS MARINATING

MAKE AHEAD

Make the goat’s cheese balls at least 1 day ahead (and up to 3 days) so the flavours from the oil have time to infuse. Store in a cool place – or in the fridge if it’s hot.

• 1 tsp fennel seeds

• 1 tsp coriander seeds

• 400ml extra-virgin olive oil

• 1 garlic clove, halved

• 2 small red chillies, bruised in a pestle and mortar

• 2 fresh rosemary sprigs, bruised in a pestle and mortar

• 2 fresh bay leaves, torn

• 400g soft goat’s cheese (without rind; fridge-cold)

• Selection of summer veg/salad such as baby carrots, radishes, cherry tomatoes and little gem lettuce leaves to serve

YOU’LL ALSO NEED…

• 1 litre Kilner jar or storage box

1 Put the fennel and coriander seeds in a heavy-based pan, then heat gently until fragrant and beginning to pop. Add the oil, garlic, chillies, rosemary and bay, then warm gently to infuse. Leave to cool. Remove the garlic and rosemary.

2 Use your hands to roll the cheese into 18 small balls and put in the jar or container. Pour the oil over the top and store in a cool place (see Make Ahead). Serve the goat’s cheese balls with summer veg/ salads and a little oil drizzled over.

PER SERVING 300kcals, 24.9g fat (13.1g saturated), 14.6g protein, 3.7g carbs (3.6g sugars), 1g salt, 1.7g fibre