1crusty white tin or farmhouse loafa day-old 1 is perfect
4free-range hard-boiled eggs
assorted vegetablessuch as radishes, baby carrots, cherry tomatoes, celery sticks and cucumber
2large free-range egg yolks
1heaped teaspoon Dijon mustard
1 1/2tablespoonswhite wine vinegar or lemon juice
flaked sea salt and ground black pepper
Place the loaf on its side on a board, then carefully slice off the top and put to one side. Upright the loaf again. Place a knife about 2.5 cm from the outside and cut into the bread down all 4 sides. Pull the bread from inside.
To make the mayonnaise, put the egg yolks, mustard, sugar and vinegar in a high-sided bowl. Whizz with a stick blender while slowly dribbling in the oils together until the mayonnaise thickens and becomes smooth and glossy. Add salt and pepper to taste. Spoon into a small jam jar and fasten the lid. Put the jar inside the loaf of bread and add the hard-boiled eggs. Scrub the vegetables and cut into small batons where necessary. Arrange alongside the mayonnaise and eggs. Wrap some sea salt and ground black pepper individually in small envelopes of foil and add to the parcel.
Pop the bread lid back on and secure with a large elastic band or good string, then disappear on your picnic whence you will return with only the empty jar, elastic band and foil. I guarantee your friends will be amazed.
This is taken from: What To Eat Now, Spring & Summer by Valentine Warner published by Mitchell Beazley.
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