Our favourite Summer Picnic Essentials

With Summer well underway we've picked out some of our favourite picnic essentials for you.

Our new enamel range is perfect for alfresco dining - just add some pretty napkins and our enamel beakers to elevate your outdoor gathering.  And our Palm Tree quilts are back in stock in all sizes now and they make the perfect picnic rug for popping on the grass.  

We've also included one of our favourite classic picnic recipes too, that is always a hit with friends and family - Delia's Oven baked chicken with a parmesan and garlic crust - it's so delicious!

Shop our top picnic essentials here:

Peony Jade Green Parasol from East London Parasol Company

Parisian Green Drinks Box from Fieldbar

The Picnic recipe book from Blackwells

Pale Pink Rattan Salt and Pepper Shakers from So Souk

Set of 4 Teal/White Melamine Plates from Next 

Sage Green Bottle Opener from So Souk

Set of 4 Plastic Wine Glasses from John Lewis

Green Gingham Picnic Rug from John Lewis

Sage Green Enamel Handpainted Jug and tumblers from So Souk

Green and Pink Palm Tree Quilt from So Souk

Pink Polabox Nude Olive Green Classic Cooler from Robert Dyas

And if you are looking for a perfect picnic recipe - this is one of our family favourites - great for wrapping up in foil and taking to the beach.

Delia's Oven-baked Chicken with Garlic and Parsley

Ingredients

1.6kg chicken jointed into 8 pieces or a mixture of thighs and legs

4 cloves garlic

40g parmesan grated

2 large eggs

50g butter

4 tablespoons olive oil

50g fresh breadcrumbs

2 heaped tablespoons of chopped flatleaf parsley

Salt and Pepper

Method

First of all, arrange the chicken joints in a shallow dish in a single layer to marinate. Then place the garlic cloves in a mortar with 1 heaped teaspoon sea salt and crush the garlic to a puree.  Now add this to the eggs in a bowl, season with some pepper and whisk well with a fork before pouring the whole lot over the chicken joints.  Cover the dish with clingfilm and leave in a cool place or the fridge for a minimum of four hours, turning the chicken over halfway through.

Pre-heat the oven to gas mark 4, 350F (180C), and pop the shallow roasting tin containing the butter and oil into the oven to pre-heat as well. Meanwhile, combine the breadcrumbs with the Parmesan, parsley and a little seasoning together on a plate, and spread out some absorbent kitchen paper.  Remove the chicken from the fridge, take one piece at a time and carefully sit it in the crumb mixture, patting and coating it all over with crumbs (try not to disturb the egg and garlic already clinging to it).

Next, remove the tin with the hot fat in it from the oven and add the chicken pieces, baste well and bake on a high shelf for 20 minutes.  Then turn the chicken pieces over and give them another 20 minutes, before finally pouring off the excess fat from the tin and giving them another 5 minutes.  Drain them on more kitchen paper, leave to cool and when cold wrap the pieces individually in foil ready for your picnic.