Pack a picnic

SPRING GREEN FRITTATA

SERVES 10-14

1 Preheat oven to 200°C. Blanch ⅔ cup (110g) podded peas and 340g asparagus (trimmed and cut into bite-sized pieces) until just tender (2 minutes). Drain, refresh and drain well.

2 Whisk 12 eggs and 2 tsp water. Add ½ cup coarsely chopped soft herbs (eg tarragon, chives and flat-leaf parsley), season and stir.

3 Grease and line a shallow 20cm x 30cm tin; place in oven until hot. Drizzle base with 1 Tbsp extra virgin olive oil, spread with peas and asparagus and top with 8 courgette flowers (stems on, halved lengthways, pistils removed).

4 Pour egg mixture into tin and bake until firm (18-22 minutes). Cool, then cut into large pieces. Top with grated parmesan and serve with lemon wedges or in bread rolls with frisée (curly endive) and aïoli.

RHUBARB & RASPBERRY BROWNIES

SERVES 10-14

Preheat oven to 160°C. Whisk and until thick and pale, and mixture trails off beaters in a ribbon (4-5 minutes). Into another bowl, sift , and , then add (melted) and and whisk to combine. Add egg mixture, whisk to combine then fold in (melted).