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.

Strawberries and Cream with Cassis
Serves 4

500g English strawberries
2 tbsp cassis
300ml double cream
150ml creme fraiche (you can use the half-fat version)
Shortcake biscuits, to serve

Trim the strawberries, keeping the smaller ones whole and set aside. Place the larger ones (each lot should weigh approximately the same) in a bowl and roughly crush with a fork or potato masher. Stir in the cassis.

Whisk the double cream until it just leaves a brief trail, then fold in the creme fraiche (it will continue to thicken while you do this). Gently fold in the crushed strawberries and cassis, as well as the whole strawberries until just combined. It should be a swirl and not completely mixed.

Spoon into a plastic bowl or tub and place in the freezer for at least 4 hours or overnight. Remove and pack in the hamper - it will have time to defrost and soften, but make sure it is well chilled throughout.

Asparagus, New Potato and Goat's Cheese Frittata
Serves 4

450g baby new potatoes
175g asparagus (English, if available)
1 tsp light oil
4 eggs
splash of milk
1 tbsp chopped flat leaf parsley
salt and black pepper
100g goat's cheese (mild or strong, as you like it)

Steam the new potatoes until just done, about 8-10 minutes, rinse in cold water and leave to cool slightly. Rinse and re-fill the saucepan and steamer.

Trim the asparagus, cut into 4cm lengths and steam until al dente, about 2 minutes. Rinse under cold water to stop the cooking and keep its bright green colour.

When the potatoes are cool enough to handle, peel off the skin and slice in half cm rounds. Mix the eggs, milk and parsley and season with salt and pepper. Heat the oil in a large frying pan, preferably non-stick or a well-seasoned cast iron, and fry the potato slices for 1 minute until just beginning to colour. Tip in the asparagus, then pour in the egg mixture and cook over a medium-low heat until the bottom is beginning to set.

Preheat the grill to medium. Crumble or chop the cheese and scatter on top of the frittata. Place under the grill for a minute or two until the top turns golden.

Allow to cool, then cut into 4 or 8 wedges, depending on how large your pan is. (A larger frying pan will produce a thinner frittata whereas a smaller one will give you a thicker version.) The wedges hold together beautifully and can be easily eaten with the fingers. Wrap individually in greaseproof paper before packing.

Potted Salmon
Serves 4
150g salmon fillet, skinned and boned
75g smoked salmon
100g unsalted butter, softened
4 tbsp set, plain yoghurt
2 tsp lemon juice
salt and black pepper
2 tbsp finely chopped fresh chives

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.

Crispy Venetian Pasta Salad
Serves 4

300g orzo (rice-shaped pasta) or use another pasta shape like farfalle (bow-ties)
Swiss bouillon powder or vegetable stock
1 stalk celery, finely chopped
1 small red pepper, deseeded and finely chopped
12-15 black or green olives, pitted and roughly chopped
4 spring onions, sliced

For the dressing:
3 tbsp light olive oil
1 tbsp red or white wine vinegar
1 tsp dry mustard
1 clove garlic, peeled and cut in half
pinch of sugar
salt and black pepper

Place the dressing ingredients in a screw-top jar and shake to combine.

Cook the orzo or pasta according to packet instructions, rinse in cold water, drain and toss in the dressing. Mix in the celery, pepper, olives and spring onions.

Remove the garlic halves before packing in a plastic container. Store in the fridge until ready to go.

Quick and Easy Strawberry and Yoghurt Cups
Serves 4

1 packet of 24 canape-size pastry cups (available in supermarkets and delicatessens)
24 medium-size English strawberries, trimmed
200g tub of Greek yoghurt
2 tbsp icing sugar, sifted
few drops of vanilla essence

Place the yoghurt in a bowl, sift in the icing sugar, add the vanilla and mix to combine. Using a teaspoon, fill the pastry cups with the yoghurt and top with a strawberry. Assemble them at the last minute and pack snugly in a shallow, plastic container for transport