A moveable feast: This picnic menu celebrates the flavours of summer

A filet of salmon is quick to cook and tasty at any temperature, travels well and can be flaked to add to cooled pasta or piled onto toast. Poaching is a gentle cooking method; you could also cook it on a soaked cedar plank in the tradition of West Coast First Nations communities, providing a buffer between the fish and the intense heat of the grill, while infusing it with the flavour of cedar.Sliced lemon Preheat the oven to 325 F.

Either way, cook the salmon for about 15 minutes, or until the fish turns opaque, and the thin end flakes with a fork but the thicker part is still moist. Toss with the green sauce, with an extra pour of oil if it needs it. Add any other vegetables you like, and refrigerate until you’re ready to pack it up and go.As far as creamy custards and puddings go, a posset is as simple as they get. The British dessert is made by whisking lemon or lime juice into scalded cream, triggering a transformation of acid, fat and protein into a perfectly smooth, set dessert that has the sweet tang of Key lime pie.

Bake for 40-45 minutes, until the crumbs are pale golden and the jam is bubbling around the edges. Cool before cutting. Makes 9 squares.Sweet-tart and brilliant pink, this can be made with ingredients pilfered from the backyard. Potential for boozy versions: Gin Fizz, Backyard 75 or a Rhubarb Bourbon Sour. If you have mint or basil in the garden, tear a few leaves in.Fresh mint or basil

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