English summer hamper

Lay the salmon in a small pan, pour over about 100ml of water, bring to a gentle simmer, cover and poach for 5 minutes until cooked through. Drain and allow to cool.

Finely chop the smoked salmon and, using a fork, mix with the butter until smooth. Add the yoghurt, lemon juice and chives and season with salt and pepper. Pat the poached salmon dry with kitchen paper, flake apart with a fork and incorporate into the smoked salmon mixture.

If you want to serve in individual pots, spoon into small ramekins. Otherwise, spoon into a portable bowl with a lid and chill for at least an hour or longer before packing. Bring a packet of your favourite biscuits or melba toast to spread with the potted salmon.

Cold, Sliced Chicken Breast Stuffed with Asparagus, Basil and Sun-dried Tomatoes
Serves 4

4 skinless, boneless chicken breasts
16 large basil leaves
12 soft sun-dried tomatoes (rinsed and patted dry if using ones in oil)
8 spears of firm asparagus (English if available)
sea salt and freshly ground black pepper
8 slices Serrano or Parma ham
2 tbsp olive oil

Preheat the oven to 200C/400F/gas mark 6. Make a horizontal slit through the middle of each chicken breast, taking care not to cut through to the other side. Lay four of the basil leaves, three of the sun-dried tomatoes, then two asparagus spears in each breast. Fold over to make a seam and seal in the filling as best you can. Season the chicken with salt and pepper and lay two pieces of the Serrano or Parma ham side by side. Place the breast on top, rolling to wrap in the ham. Repeat with the other three.

Place in a shallow baking dish, drizzle with the olive oil and bake for 10-12 minutes or until the chicken is cooked through. Allow to cool completely before slicing into approximately 1cm slices. Store in the fridge until ready for packing in the hamper. Lay in an overlapping, spiral pattern on a colourful plate and hand around napkins as they're easily eaten with fingers only.