As summer heralds sunny days, what better way to enjoy the outdoors than with a picnic made for sharing
1 rosemary sprig, chopped
1 tbsp chopped fresh oregano, plus extra leaves to garnish
1 pinch saffron (optional)
6 tbsp olive oil
500g potatoes, peeled and sliced
1 onion, peeled and finely chopped
3 garlic cloves, peeled and finely chopped
1 courgette, trimmed and chopped
1 red pepper, deseeded and diced
1 red chilli pepper, deseeded and diced
1 shallot, peeled and chopped
2 tsp capers
2 tbsp sugar
1 tbsp chopped fresh basil
sea salt and black pepper
25cm ovenproof frying pan
small jar with lid
Preheat the oven to 200°C/180°C fan/gas mark 6. In a large jug, whisk together the eggs, rosemary, oregano and saffron, if using. Season with salt and pepper.
Heat 2 tbsp of the oil in the ovenproof pan. Add the potatoes and fry for 5-8 mins, turning regularly, until golden. Set the potatoes aside on a plate. Add another 2 tbsp of oil to the pan, then fry the onion, 2 of the garlic cloves and the courgette for 4-5 mins until softened. Add the potatoes back to the pan, then pour over the egg mixture. Bake for 20-25 mins until set. Allow to cool.
In the meantime make the red pepper chutney. Pour the remaining oil in a saucepan and fry the remaining garlic, the red pepper, chilli pepper and shallot for 3-4 mins until softened. Transfer to a food processor and add the capers, sugar and basil. Season, then blend until a chunky consistency. Transfer to a jar to serve or transport.
Turn the egg fritter onto a chopping board, then cut into 25 squares. Serve, garnished with oregano leaves and black pepper, and accompanied by the chutney.
The Mole begged as a favour to be allowed to unpack it all by himself
Kenneth Grahame, The Wind in the Willows
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