What better way to celebrate the onset of summer than to pack a picnic and head down to the closest piece of water? Sunshine reflecting from the water - lots of open spaces and a venue with a view - all you need for an excellent picnic is some tasty food and some good company.

I think that the answer to a good picnic is in the preparation.  Whether you create a stunning menu from your own kitchen or pick up a range of delicious bites ready made - make sure that there is lots of flavour and something good to drink too. Dips are a good way to begin - and guacamole or avocado dip is always a winner and spicy chilli salsa or perhaps a mix of Greek mezze such as houmous - taramasalata - tahini and zatziki.

Prepared salads can be delicious especially using pasta - couscous or even a well seasoned potato salad covered in pesto sauce. Spinach - avocado and bacon make a good combination - and chargrilled peppers go especially well with feta cheese.

Marinated chicken - meat and fish such as prawns taste good and travel well - and can be incorporated into sandwiches.  Quiches travel well but take time and yet a selection of cold meats always work well - especially when accompanied by some exciting Italian breads such as flavoured foccacia or ciabatta.

As for something sweet - what could be better than seasonal summer fruit served simply as it is - or prepared into a fruit salad with a small pot of creme fraiche. Meringues and amaretti biscuits can be stored in plastic boxes and add a hint of luxury as do crisp shortbread or even Turkish delight.

MARINATED SALMON WITH PESTO
175g (6oz) salmon tail or boneless fillet
300ml (2 tablespoons) best quality olive oil
grated rind and juice of 1 unwaxed lemon

For the pesto - if you want to make your own
5 good sprigs of fresh basil (about 30 leaves)
5 good sprigs of fresh flat-leaf parsley
2 cloves of garlic - crushed
50g (2oz) pine nuts
45ml (3 tablespoons) best-quality olive oil
sea salt and freshly ground black pepper

• First make the pesto:  simply combine all the ingredients in a food
  processor and whizz until you have a smooth paste.
• Skin the salmon and slice it thinly.  Arrange the slices in a shallow
  dish.
• Mix together the olive oil - lime rind and juice - 1 teaspoon pesto - salt
  and pepper.  Pour over the salmon and stir to ensure that all of the fish
  is well coated.  Cover and leave to marinate for at least 2 hours.
• To serve - arrange the salmon slices in a single layer across a white
  plate and drizzle the pesto around the edge.  Serve with lots of fresh
  bread - to soak up the juices.

SPINACH - AVOCADO AND BACON SALAD
100g (4oz) smoked streaky bacon
450g (1lb) fresh spinach - well washed
2 avocados
1 bunch of watercress
4 spring onions - finely chopped

For the dressing
90ml (3 fl oz) best quality olive oil
30 ml (2 tablespoons) raspberry or red wine vinegar
15ml (1 tablespoon) runny honey
a handful of fresh herbs
sea salt and freshly ground black pepper

• Derind the bacon and snip into small pieces.  Dry fry gently in a pan
  until the fat begins to run - then turn up the heat and cook until very
  crisp.  Remove from the heat.
  If the spinach leaves are large - tear them in half - then arrange in a large
  bowl. Peel the avocados - cut in half lengthways and remove the stones.
  Dice the flesh. 
• Scatter the watercress - spring onions - avocado and bacon on top of the
  spinach.
• Mix the ingredients for the dressing together and pour over the salad
  Toss well to cover all the ingredients in the dressing.

PRESSED TAPENADE AND FRENCH BREAD SALAD
This is a favourite family dish which reminds me of the holidays we spent
in Provence. When we used to make it every evening after supper.  Using the
best of the salad ingredients left at the end of the day and the remaining
French bread we collected all the best flavours we could find in the
kitchen and filled them  into the split loaf.  By pressing the baguette
overnight - under a weight - the flavours would sink into the bread and this
economical sandwich made the perfect lunch for us at the local swimming
pool the following day.  Tapenade - the Provencal olive and anchovy paste -
is packed with flavour and gives this salad lots of gusto.  You could use
other flavours too - from crushed garlic to sardines - and don't forget a
good few sprigs of fresh herbs.

• Split a French stick lengthways and spread one half with a thick layer or
  tapenade.
• Add some extra flavours like sliced onion - sliced tomatoes or tasty
  cheese.
• Top with some prepared salad - dressing and all.
• Press the lid down hard.  Wrap in foil and press the loaf under a weight
  overnight.
• The next day - slice thinly and serve as an appetiser for the picnic.