There is a very specific kind of joy in eating outdoors when you are not supposed to be. Summer picnics are lovely, of course, but there is something about a picnic on a crisp winter afternoon – wrapped up warm on a park bench or a blanket on the grass – that makes the whole thing feel like a small, deliberate act of defiance against the season.

Winter picnics are not about salads and sandwiches going soggy in the drizzle. They are about hearty, warming food that travels well, tastes extraordinary eaten outside and gives you a genuine reason to go for that walk you have been promising yourself all week.

The key is choosing recipes that are made for the occasion.

Here are the three recipes that make the perfect winter picnic. Pack a thermos or warm tea, grab a blanket and do not let a little cold air stop you.

Chicken Liver Pâté with Brandy and Thyme

Silky, rich and deeply savoury – this chicken liver pâté costs almost nothing, takes 20 minutes of effort and tastes like something from a French bistro. Made the day before, it’s the perfect winter picnic starter spread on crusty bread.

Servings 6

Ingredients

400 grams chicken livers, trimmed of any sinew or green spots
80 grams butter (plus 30g extra for sealing)
1 small onion or 2 French shallots, finely diced
2 garlic cloves, finely minced
2 tablespoons tbsp brandy or port (or use sherry)
1 teaspoons tsp fresh thyme leaves (or 0.5 tsp dried thyme)
0.5 teaspoons tsp ground allspice
2 tablespoons tbsp thick cream
1 teaspoons tsp Dijon mustard
1 pinch salt and black pepper to taste
1 baguette or sourdough, thickly sliced, to serve
1 handful cornichons or pickled onions, to serve (optional)

Method

1 Prepare the livers: Pat 400 grams chicken livers, trimmed of any sinew or green spots completely dry with paper towel. This is important – wet livers will steam rather than sear and the pâté will taste flat. Trim any sinew, connective tissue or greenish spots.

2 Sear the livers: Melt half of 80 grams butter (plus 30g extra for sealing) in a frying pan over medium-high heat. When the butter is foaming, add the livers in a single layer. Cook without moving for 4 minutes 04:00 until deeply browned on one side. Turn and cook for a further 2 minutes. The livers should be golden outside but still slightly pink inside – overcooked livers produce a grainy, bitter pâté.

3 Cook the shallots: Remove the livers from the pan and set aside. Reduce heat to medium. Add the remaining butter, 1 small onion or 2 French shallots, finely diced and cook for 4–6 minutes until soft and translucent. Add 2 garlic cloves, finely minced and cook for 1 minute.

4 Add the brandy and spices: Return the livers to the pan. Add 2 tablespoons tbsp brandy or port (or use sherry) and let it bubble for 1 minute – if using a gas stove, the brandy may ignite briefly, which is fine and adds flavour. Add 1 teaspoons tsp fresh thyme leaves (or 0.5 tsp dried thyme) and 0.5 teaspoons tsp ground allspice. Stir everything together and remove from heat.

5 Blend until silky: Transfer everything – including all the buttery pan juices – to a food processor. Add 2 tablespoons tbsp thick cream and 1 teaspoons tsp Dijon mustard. Blitz for 2–3 minutes until completely smooth and silky. Season generously with 1 pinch salt and black pepper to taste. Taste and adjust – it should be rich, savoury and slightly warming from the allspice.

6 Set in the fridge overnight: Spoon the pâté into a serving ramekin, small dish or jar. Smooth the top with the back of a spoon. If sealing for later use, melt the extra 30g butter and pour a thin layer over the surface – this creates an airtight seal that keeps the pâté fresh. Refrigerate for at least 4 hours, or preferably overnight.

7 Bring to room temperature and serve: Remove from the fridge 20 minutes before serving to take the chill off – the flavour and texture are best at cool room temperature rather than fridge-cold. Serve with 1 baguette or sourdough, thickly sliced, to serve and 1 handful cornichons or pickled onions, to serve (optional) if using.

Tip

Chicken livers are one of the cheapest proteins in any supermarket – typically $4–$5 for 500g – making this one of the most affordable impressive things you can put on a picnic blanket. The pâté must be made at least four hours ahead, but overnight is much better. The flavours mellow and the texture firms to a perfect spreadable consistency. For the picnic, take the whole ramekin or dish, wrapped in a tea towel, with a butter knife and the bread packed separately. The optional butter seal on top keeps it fresh for up to five days in the fridge – simply peel it off before serving. If you don’t have brandy, port or sherry, a splash of red wine works fine.

Caramelised Onion and Herb Sausage Rolls

Golden, flaky and deeply savoury – proper homemade sausage rolls with caramelised onion and herbs that travel perfectly and taste just as good at room temperature as they do warm.
Servings 6

Ingredients

500 grams pork mince (not too lean – you need the fat for flavour)
1 large onion, finely diced
2 garlic cloves, finely minced
1 tablespoons tbsp olive oil
0.5 cups cup fresh breadcrumbs (about 1 thick slice of bread, blitzed)
2 tablespoons tbsp fresh flat-leaf parsley, finely chopped
1 teaspoons tsp dried sage
0.5 teaspoons tsp ground nutmeg
1 teaspoons tsp Dijon mustard
1 egg (1 for the filling, save a little for egg wash)
3 sheets frozen puff pastry, thawed
1 pinch salt and black pepper
1 tablespoons tbsp sesame seeds or poppy seeds (optional)

Method

1 Caramelise the onion: Heat 1 tablespoons tbsp olive oil in a frying pan over medium-low heat. Add 1 large onion, finely diced with a pinch of salt and cook slowly for 12–15 minutes, stirring occasionally, until soft, sweet and lightly golden. Add 2 garlic cloves, finely minced and cook for 1 minute more. Remove from heat and allow to cool completely.

2 Make the filling: In a large bowl, combine 500 grams pork mince (not too lean – you need the fat for flavour), the cooled onion mixture, 0.5 cups cup fresh breadcrumbs (about 1 thick slice of bread, blitzed), 2 tablespoons tbsp fresh flat-leaf parsley, finely chopped, 1 teaspoons tsp dried sage, 0.5 teaspoons tsp ground nutmeg, 1 teaspoons tsp Dijon mustard and most of 1 egg (1 for the filling, save a little for egg wash) (save a tablespoon for egg wash). Season generously with 1 pinch salt and black pepper. Mix thoroughly with your hands until everything is well combined.

3 Prepare the pastry: Preheat oven to 200°C (180°C fan). Line two baking trays with baking paper. Cut each sheet of 3 sheets frozen puff pastry, thawed in half lengthways so you have six long rectangles.

4 Roll and seal: Divide the filling into six equal portions. Shape each portion into a long sausage down the centre of each pastry strip. Fold the pastry over the filling, press the seam together with a fork and place seam-side down on the prepared tray. Cut each roll into three pieces — giving you 18 sausage rolls.

5 Egg wash and score: Brush the tops with the reserved egg wash and sprinkle with 1 tablespoons tbsp sesame seeds or poppy seeds (optional) if using. Score two or three small slashes in the top of each roll with a sharp knife — this lets steam escape and keeps the pastry crisp.

6 Bake until golden: Bake for 25–28 minutes until the pastry is deeply golden and puffed and the filling is cooked through. Allow to cool on the tray for 5 minutes before transferring to a wire rack. Serve warm, at room temperature or wrapped in foil for the picnic.

Tips

These sausage rolls are excellent warm from the oven, at room temperature and even cold from the fridge – which makes them ideal picnic food. They can be made a day ahead and stored in an airtight container. For the picnic, wrap them in foil and tuck them inside an insulated bag – they will stay pleasantly warm for up to two hours. You can also freeze them unbaked on a tray, then transfer to a freezer bag. Bake from frozen, adding 5 minutes to the cooking time. The caramelised onion is the secret weapon – do not skip it.

And finally, the sweet finish. Every picnic needs something to end on, and in winter that means something dense, spiced and deeply comforting rather than light and fruity. This apple and walnut cake is the kind of thing that tastes like autumn in a good way – warm spices, chunks of soft apple and the gentle crunch of walnuts throughout. It cuts beautifully, travels without falling apart and actually improves overnight.

Spiced Apple and Walnut Picnic Cake

Dense, spiced and studded with soft apple chunks and toasted walnuts – this cake was made for winter picnics. It cuts cleanly, travels well and tastes even better the next day.

Servings 8

Ingredients

3 medium Granny Smith apples, peeled, cored and cut into small chunks
220 grams caster sugar
2 eggs
125 millilitres vegetable oil
1 teaspoons tsp vanilla extract
225 grams plain flour
1.5 teaspoons tsp ground cinnamon
0.5 teaspoons tsp ground nutmeg
0.3 teaspoons tsp ground cloves
1 teaspoons tsp baking soda
0.5 teaspoons tsp salt
100 grams walnuts, roughly chopped and lightly toasted in a dry pan
1 tablespoons tbsp demerara sugar for the top

Method

1 Prepare the tin: Preheat oven to 170°C (150°C fan). Grease and line a 23cm round cake tin or a 20x10cm loaf tin with baking paper.

2 Sugar the apples: Toss 3 medium Granny Smith apples, peeled, cored and cut into small chunks with 2 tablespoons of 220 grams caster sugar and set aside. The sugar draws out a little moisture from the apples and creates pockets of sweetness throughout the cake.

3 Mix the wet ingredients: In a large bowl, whisk together 2 eggs, the remaining 220 grams caster sugar, 125 millilitres vegetable oil and 1 teaspoons tsp vanilla extract until smooth and slightly thickened.

4 Combine dry and wet: In a separate bowl, sift together 225 grams plain flour, 1.5 teaspoons tsp ground cinnamon, 0.5 teaspoons tsp ground nutmeg, 0.3 teaspoons tsp ground cloves, 1 teaspoons tsp baking soda and 0.5 teaspoons tsp salt. Fold the dry ingredients into the wet mixture until just combined – do not overmix.

5 Add apples and walnuts: Fold through the sugared apples and 100 grams walnuts, roughly chopped and lightly toasted in a dry pan. The batter will be very thick and chunky – this is correct. Pour into the prepared tin and smooth the top. Sprinkle with 1 tablespoons tbsp demerara sugar for the top.

6 Bake and cool completely: Bake for 55–60 minutes until a skewer inserted into the centre comes out clean and the top is deeply golden and firm. Allow to cool completely in the tin before turning out.  Slice into thick wedges for the picnic.

Tip

This cake is deliberately dense and moist rather than light and fluffy – that is what makes it travel so well. It can be baked a full day before the picnic and stored in an airtight container at room temperature. It actually improves overnight as the spices mellow and the apple keeps everything moist. Cut into thick slices and wrap individually in baking paper for easy picnic distribution. A thermos of coffee alongside is the only accompaniment it needs.

Cold weather is not a reason to stop eating outdoors. It is a reason to eat better.