The recipes selected for this Easter picnic menu reflect the diversity of our population. There are English, Greek, French, Italian, Middle Eastern and Austrian dishes, all happily mingling. Do take plenty of napkins for finger-wiping.
Pea and ham soup
Carry this in a thermos, with a separate container of crisp croutons.
A delicious pie, made from an olive oil pastry.
The same olive oil pastry this time with a spicy filling of chopped squid. This pie is sold as tielle setoise in the French southern town of Sete.
Barbecued chicken wings
Oven-baked just before you leave, these sticky wings will still be warm when they are enjoyed.
Middle Eastern carrot salad and Cos lettuce hearts
Scattered with roasted pepitas and dressed with lemon juice and olive oil.
Greek Easter eggs
Fun to dye and good to eat with the salad leaves. In pairs one taps the eggs together and the person left with an intact egg is said to have good luck for the coming year. Don’t worry if some of the red colouring transfers to fingers or even the egg within. The dye is totally edible.
Rhubarb and Cinnamon cake and/or Mieze’s plum cake
Both cakes are great favourites. Carry each in its own cake tin to protect them from ants or sand, and offer good cream.