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English summer hamper

by Terry Farris
Ditch the pre-packed sandwiches, artificial-flavoured crisps and supermarket dips: it's time to hark back to the glory days of the English summer picnic

The weather may be a bit slow on the uptake, but summer has definitely arrived. It's time to relax on lush, green lawns (or huddle under umbrellas) and while away hours watching summer sports - from tennis at Wimbledon and rowing at Henley to cricket on the village green. Barbecues are fine for the garden but when you're on the move, nothing says summer in England quite like a well-stocked hamper. From Pimms to cucumber sandwiches, smoked salmon to strawberries and cream, serve up some tradition with a twist and make that summer hamper a smash hit.

Pimm's No. 1 Cup
Makes 2 litres

500ml Pimm's
1.5 litres lemonade or ginger beer
1 lemon, sliced into rounds, pips removed
1 orange, sliced into rounds, pips removed
6 round slices of cucumber
1 small dessert apple, cored and cut into thin wedges
3 large sprigs of fresh mintfresh borage flowers to decorate (optional)

Combine the ingredients and chill until ready. Transport in a plastic jug or large thermos. If you can serve it over ice, so much the better.

Cucumber and Mint Sandwiches
Serves 4
8-10 large fresh mint leaves
100g light cream cheese
? of a large cucumber
4 slices fresh, ready-sliced white bread
4 slices fresh, ready-sliced wholemeal bread

Finely chop the mint leaves and mix into the cream cheese. Peel the cucumber and slice as finely as you can into rounds (use a mandolin if you have one, otherwise a thin, sharp knife). Spread all eight pieces of bread thinly with the mint and cream cheese mixture and lay the cucumber slices, overlapping slightly on the four white pieces of bread. Cover with the wholemeal slices then cut off the crusts. Cut each sandwich into four triangles, wrap in greaseproof paper and pack in a plastic container. Store in the fridge until ready to pack in the hamper.

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