Baptism Picnic Party

Baptism Picnic Party

It’s not everyday that your son gets welcomed into the bosom of the church! After discarding the idea of a restaurant  reception – lack of ventilation, no room to run around and bubble-blowing being generally frowned upon – we settled on a picnic brunch in the river/ park. The salad that took centre-stage was based on a favourite of ours from Pret – we’d enjoyed it on numerous occasions this summer in London. Along with this we served sandwiches and dips with nachos and crudités. It all went down a treat and seemed to make up for all the crying at the font.



Baby It’s You                             The Shirelles
Wishin’ And Hopin’                    Dusty Springfield
What the World Needs Now     Jackie De Shannon
I Say A Little Prayer                  Aretha Franklin
Egyptian Reggae                      Jonathan Richman & The Modern Lovers
Les Fleur                                   Minnie Riperton
The Persuaders (Theme)          John Barry
Planet Claire                             The B-52’s
Chase the Devil                        Max Romeo & The Upsetters
Low Rider                                 War
A Forest                                    The Cure
Driver’s Seat                             Sniff ‘n’ the Tears
Higher Love                              Steve Winwood
Love Is a Battlefield                  Pat Benatar

Served 20 – well!

Hummus & Sweet Potato Falafel Mezze Salad

Sweet Potato Falafel
2 sweet potatoes ~ 75og
3 tbsp flour
400g cooked chickpeas
1 red onion
3 tbsp minced garlic – finely chop, then dice, before sprinkling over the *salt and crushing with the side of a knife.
¾ tsp *salt
3 tsp chopped parsley
1½ tsp ground cumin
2 tsp ground coriander
3 tbsp lemon

  1. Preheat your oven to 220ºC.
  2. Bake the sweet potatoes for about 1 hour, or until cooked/ soft.
  3. Peel the sweet potatoes and place in a food processor along with the other ingredients.
  4. Process to a rough purée.
  5. Roll into bouncy ball-sized balls (the 27mm diameter ones!)
  6. Place on a lined baking tray and chill in the fridge for about 30 minutes.
  7. Bake in the oven for 10-15 minutes or until they gain a golden brown, crispy coating.


Mesclun: rocket, mustard leaves,
Cucumber – we have access to Persian and English varieties
Tasty tomato/es – I used a big, ripe Rosa de Barbastro
peppery radishes – the more red flecks in the centre, the better!
lemon wedges
red quinoa; cooked
brown rice; cooked
Parsley leaves
Fresh mint leaves

-Lime Pickled Red Onion
1 small red onion
1 lime
pinch of salt

-Pickled Red Cabbage
500g red cabbage; finely sliced
175ml water
175 Cider vinegar
¾ tsp salt
1 garlic clove; finely sliced
1 tsp coriander seeds
Freshly ground black peppercorns

-French Dressing
4:1 ratio – EVOO: white wine vinegar
1 tbsp honey
1 tbsp wholegrain mustard
Himalayan salt
Freshly ground black peppercorns


Feta & Pimiento de Piquillo
225g jar Pimeinto de Piquillo
200g Greek Feta cheese

400g cooked chickpeas
3 tbsp Tahini
2 garlic loves; crushed
1 lemon; juice and zest
pinch of salt

1 small red onion; finely chopped
1 tomato; chopped
1 small red chilli; finely chopped
1 lime
pinch of salt
4 ripe avocados
drizzle of olive oil


Cucumber; finely sliced
Fresh dill
Cream cheese
Pinch of salt
Drizzle of olive oil

Egg & Avocado 
pinch of salt

Roast Chicken, Olives & Mayo
Roast chicken
pinch of salt

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