Shoot lunch? It’s a wrap

There’s no need to let social distancing spoil your shoot lunch, says Philippa Davis. Add a bit of flair and imagination to deliver a pandemic compliant picnic

IT has been incredible watching the food industry adapt over the past six months. Amongst the sad news of permanent closures and cancelled events there have been many inspiring stories of fast, innovative thinking that has allowed business in various creative forms to continue.

Those of you worried that the food side of this season’s shoot days will be comprised, fear not. The shoot lunch can still be a highlight of the day. While buffets and squeezing into bothies are a no, fancy picnics for one that can be bagged up and handed out for you to enjoy in the open are game on.

Wraps, packed with lots of delicious ingredients, are perfect for a picnic-style shoot lunch as they are easy to eat. Allow two per person.

Individual lunches can be handed out in paper bags or small cool bags, and you can add style by wrapping items in brown paper and string. Eco-friendly boxes, tubs and cups are available in compostable materials (a great alternative to single-use plastic), as well as smart-looking paper and card.

Cook in a hot pan for a couple of minutes each side; allow to cool before cutting into thin slices. Blitz all the pesto ingredients together until smooth.

Toss the vegetables, chilli and oil in a bowl, spread out on a roasting dish and roast for about 30 minutes, stirring half way through cooking. You want them lightly caramelised but not mushy. Leave to cool then stir in the pesto.

Blitz all the white bean purée ingredients together with a little seasoning until smooth. If it is very thick add a splash water. To assemble, spread a spoonful of white bean purée in the middle of each wrap, top with a spoonful of vegetables, slices of venison and a handful of lettuce. Roll up tightly then wrap in greaseproof paper.

MAKES 6

200g 70% chocolate

200g butter 200g soft brown

sugar

180g cherry jam 2 tbsp kirsch or

brandy

200g cream cheese

50g caster sugar 3 medium free-range or organic eggs, lightly beaten 75g plain flour ½ tsp baking powder

30g cocoa

MAKES 24

Swirled with brandy and cherry jam these brownies are decadent and utterly delicious.

40g butter

1 garlic clove, peeled and cut

in half

1 sprig thyme

20g poppy seeds

320g sheet of all butter puff

pastry

Anchovy paste

70g black olives

10 anchovies

15g basil leaves

30g grated parmesan 15ml extra virgin olive oil

These salty, crispy pastries are the perfect nibble with a welcome glass of chilled champagne.

Preheat the oven 160°C/310°F/ gas mark 2.5.

Line a 20cm x 25cm baking dish with non-stick paper.

In a large pan on a very low heat melt the chocolate and butter with the sugar. Stir often and do not let it come to a simmer.

Once the butter and chocolate are melted (the sugar won’t have dissolved completely), take off the heat and leave to cool for at least 10 minutes. Meanwhile… In a bowl mix the cherry jam with the kirsh. In another bowl, whisk the cream cheese with the caster sugar. And in another bowl whisk the flour, baking powder and cocoa.

Once the chocolate has cooled,

Preheat the oven to 190°C/375°f/gas mark 5.

Line two flat trays with nonstick baking paper.

In a small pan on a very low heat melt the butter with the garlic and thyme. Once melted, take off the heat and leave to cool slightly and infuse.

In a blender, blitz all the paste ingredients. It shouldn’t need salt but add a few grinds of pepper.

Keeping the pastry paper underneath, brush one side of the pastry with the melted butter and scatter over the poppy seeds, gently press down with a rolling pin then flip the pastry over. whisk in the eggs, then flour mix. Pour into the lined tin.

Dot over half the jam, then dot over all the cream cheese before topping with the rest of the jam. Using a skewer draw a 4x3 grid by dragging it through the mix. You want to create a swirl affect

Now brush the top side with butter and evenly spread over the paste.

Lightly mark the centre of the short side of the pastry then tightly roll in along the long side until you reach the centre. Then repeat with the other side. Use the pastry paper to gently press but not totally combine the different elements.

Bake in the middle shelf of the oven for about 50 minutes or until just cooked.

Leave to cool then place in the fridge for a couple of hours before cutting and wrapping. the two rolls together. Freeze for 30 minutes.

Cut into 2cm slices and spread out on a baking sheet. Brush cut sides with remaining butter. Bake for 25 minutes or until golden.

Leave to cool before wrapping or boxing .