Picnic Hampers Recipe

Build-a-Picnic Hampers (makes 4 single-serving hampers)

1. 1

   Prepare proteins and eggs

   If your chicken is not already sliced, thinly slice the roast chicken into even pieces (about 75 g per hamper). Peel the hard-boiled eggs and halve them lengthwise. Season the egg halves with a pinch of sea salt and a few grinds of black pepper. If using cured meats, fan 35–40 g slices for each hamper and keep covered until packing.

2. 2

   Prep vegetables and salad

   Slice the tomatoes into 4 thick rounds and the cucumber into approximately 8–10 thin slices. Toss the mixed salad greens with 2 teaspoons of olive oil, the chopped fresh herbs, a squeeze of lemon, a pinch of sea salt and a light grind of black pepper — this will lightly dress the greens without making them soggy.

3. 3

   Assemble spreads and extras

   Portion the hummus or soft cheese into 4 small containers (about 50 g each). If using tapenade or pesto, portion 25 g per hamper in a separate small container. Place 3 cornichons or pickles in each hamper. Fill small resealable bags with a handful of mixed olives (50 g each) and another with assorted crackers (50 g each). Place 30 g dark chocolate or sweet bites in a small wrapped portion for each hamper.

4. 4

   Prepare bread and sandwiches

   Slice each baguette or roll lengthwise. Lightly spread 1 teaspoon of butter or mayonnaise on one side and 1 teaspoon on the other. Layer each sandwich with: 75 g sliced roast chicken or 35 g cured meat + 50 g sliced cheese + a tomato round + a few cucumber slices + a small handful of dressed salad greens. If you prefer build-your-own, place the components separately in the hamper so guests can assemble. Close sandwiches, wrap in parchment or beeswax wrap to keep fresh.

5. 5

   Pack fruit and final items

   Wash and dry grapes or fruit and portion about 100 g fruit per hamper. Place 1 hard-boiled egg half pair, olives, crackers, cornichons, and chocolate into each hamper in separate small containers or wrapped bundles to keep flavors separate. Add optional tapenade/pesto container and a small lemon wedge for extra brightness.

6. 6

   Seasoning and finishing touches

   Drizzle remaining olive oil (about 1/2 tbs) into any leftover salad or on the tomato slices in each hamper if you want more flavor. Sprinkle a little extra chopped herb over sandwiches. Secure everything in a small hamper or insulated container. Include a reusable ice pack (frozen) under the items that need to stay cool (cheese, hummus, eggs). Add cutlery, napkins, and small serving knives for cheese/hummus.

7. 7

   Serving at the picnic

   Remove ice packs briefly before serving and keep them under the hamper to maintain coolness while eating. Assemble sandwiches if components were packed separately. Distribute crackers and cheese/hummus on a small board or individual plates and enjoy. Any leftovers with perishable items should be refrigerated within 2 hours of finishing the picnic — do not leave perishables out in warm weather for more than 2 hours.