Pan bagnat

Make the dressing at home and store in a container to dress and assemble on the morning you venture off for a picnic. You can take the eggs with you, already boiled at home, as it makes sandwich assembly super easy. The flavours and texture get better as the day wears on.

SERVES FOUR INGREDIENTS

2 anchovy fillets, drained, finely chopped (optional, but worth it) 1 small clove of garlic, very finely chopped

1 tbsp capers, drained and finely chopped

2 tbsp red or white wine vinegar 1 small red onion, very finely chopped

50g good-quality pitted olives, coarsely chopped

1 tbsp Dijon mustard

2 big sprigs of basil, leaves picked, half of them roughly chopped

4 big sprigs of parsley, leaves picked and roughly chopped 2 tbsp extra-virgin olive oil 1 large heavy-duty, crusty baguette (enough for four)

1 x 300g jar or tin good-quality tuna in oil, drained

3 large hard-boiled eggs, peeled, thinly sliced

2 large tomatoes, sliced

3 jarred roasted red peppers, sliced

Foil, to wrap

METHOD

Before you go camping, mix the anchovies, garlic, capers, vinegar, red onion, olives, mustard, chopped herbs and oil in a small container. Season to taste.

On the morning of your picnic, slice the baguette open lengthways without cutting all the way through. Spread the herb, olive and oil mixture all over the insides of the bread.

Arrange the tuna, eggs, tomatoes, peppers and whole basil leaves along the length of the baguette, securing the loaf firmly and closing it tightly with tin foil.

Ideally, leave the baguette wrapped for at least four hours, so the juices soak into the bread and the flavours meld.

Unwrap and cut into four when ready to serve.