Perfect Picnic Food or Wedding Canape?


photo-7photo-8This recipe is like one of those pleasingly handy reversible skirt – two outfits for the price of one! (White Stuff, since you’re asking). I devised this recipe as a deeply savoury portable loaf to be taken on a picnic. Whilst I was planning a Hen Party canape workshop at The Medicine Garden in Cobham, I realised that the texture was perfect for a canape base, so I made a loaf to take along and we cut it into cute little heart shapes and topped them with goat’s cheese and baby leaves. Looks fresh and summery – perfect hen or wedding party food, or even just for fun at any time.

Leek and Red Pepper Picnic Loaf Recipe

photo-2This makes enough mixture to fill a 1lb loaf tin and will feed up 8-10

  • 2 medium leeks (150-200g)
  • 1 small red pepper
  • 2 Tbs olive oil
  • 3medium eggs, beaten
  • milk 75ml
  • 110g plain whole wheat flour
  • ½ teaspoon of smoked paprika
  • 1 tsp baking powder
  • 100g goats cheese or 100g grated cheddar
  • 50g Parmesan
  • salt and pepper

For the canapes you will need a small tub of creme fraiche or fresh goat’s cheese with some chopped herbs or micro leaves


  1. Preheat the oven to 180’C or equivalent. 
  2. Trim ends and tops of the leeks, cut in half lengthwise and slice the leeks thinly. Give them a good wash in running water.
  3. Cut the pepper into small even size dice shapes
  4. Heat the olive oil in a frying pan and soften the leek and red pepper for 7-10 minutes, stirring to prevent them sticking.
  5. Mix the eggs and milk with the flour, smoked paprika and baking powder.
  6. Remove the leeks and red pepper from the heat and allow to cool slightly.
  7. Mix the flour and egg mixture with the leeks and red pepper and add the Parmesan and goat’s cheese.
  8. Add salt and pepper and turn the mixture into the prepared loaf tin.
  9. Transfer to the oven to cook for 25-30 minutes.
  10. Leave to cool before eating, and wrap in greaseproof paper and a clean tea towel if taking on a picnic, along with a small chopping board and knife. 

If using as a canape base, leave to cool and cut out shapes when required. This size loaf will yield two small heart shapes per slice, giving you around 18-20 little heart shapes. Top these with the creme fraiche or goat’s cheese and decorate with herbs or leaves.

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