Melissa Hemsley’s picnic recipes: herby mushroom slices and jar salad

There are two key things to consider for a pleasurable picnic: transport and practicality. You never know exactly what time your fellow picnickers will rock up, nor how far you might end up walking, so you want recipes that are robust and easy to manoeuvre. Equally, you want to keep things simple on the kit front and have things you can eat with your hands. These recipes tick both boxes. They can both also be made the night before and are endlessly adaptable for a low-fuss, very pleasurable picnic indeed.
This tastes like a quiche and is just as good the next day. It’s also flexible on the cheese and herbs: I love chives and parsley but basil, tarragon or dill would also be delicious. Try grated cheddar, crumbled feta – whatever needs using up.
Prep 10 min
Cook 30 min
Serves 4-6
4 tbsp olive oil
250g mushrooms, roughly choppedSea salt and black pepper8 eggs
1 bunch spring onions, finely sliced2 large handfuls soft fresh herbs, such as chives, flat-leaf parsley, basil or baby spinach, chopped1 heaped tbsp dijon mustard
2 handfuls grated hard cheese or crumbled soft cheese4 tbsp flour (I like chickpea/gram flour for extra protein)
Heat the oven to 200C (180C fan)/390F/gas 6. Line a medium baking dish (I use a 20cm square one) with baking parchment.
Heat two tablespoons of olive oil in a large frying pan over a medium-high heat and, once hot, add the mushrooms and a pinch of salt and pepper. Fry for eight to 10 minutes, until all the liquid has evaporated and the mushrooms are browned.
Meanwhile, in a large bowl, whisk the eggs with a pinch of salt and pepper. Add the remaining two tablespoons of olive oil, the spring onions, herbs, mustard, cheese, and finally the fried mushrooms.
Mix well, lightly stir in the flour, then transfer to the lined dish. Bake for 25 minutes until set and golden. Enjoy straight away or keep in the fridge for up to three days.
I’ve been using jars to transport salads for years, since my private cheffing days. Then I saw chef Alice Zaslavsky brand them as “jalads”, and I fell in love with them all over again. Put the dressing at the bottom, add hearty ingredients such as quinoa, lentils or rice next, then the hardy veg, and work your way up to softer, more delicate ingredients at the top, such as herbs and salad leaves. Tip out into a bowl when you arrive, toss and voila!
Prep 10 min
Serves 2
2 handfuls cooked quinoa, or your fave grain2 handfuls cooked chickpeas
1 red pepper, roughly chopped6 radishes and/or ¼ cucumber, roughly chopped100g feta
1 handful pomegranate seeds
1 handful soft fresh herbs, such as parsley, mint, dill or coriander, chopped
For the dressing2 tbsp apple cider vinegar
4 tbsp extra-virgin olive oil
1 tsp honey
A pinch of chilli flakes
Sea salt and black pepper
Mix all the dressing ingredients. Divide the dressing between two jars, then top each with the quinoa, then the chickpeas, red pepper and radishes and cucumber.
Crumble in the feta, then top with the pomegranate seeds and herbs. Close the lids and pop them in the fridge until you’re ready to head out.