Just the thing for a picnic - and don't forget the corkscrew

Keep it simple: a juicy slice of pain de lapin, rabbit paté-de-campagne, as they like it in Provence, with a bunch of radishes, a handful of cornichons, a hunk of baguette fresh from the baker’s oven, and something feisty in the way of a leaf-salad - dandelion, frisée, rocket - dressed with a squeeze of lemon, sea-salt from the Guerande, new season’s olive oil shaken straight from the bottle. To follow, a do-it-yourself strawberry millefuille prepared in situ in much the same way as an icecream sandwich, cream and strawberries sandwiched together between two layers of crisp buttery pastry and eaten with the juices running down your chin. Butterflies come with the territory.