Angela Hartnett's potato salad

This was my grandmother's recipe and it's in a different league to shop-bought salads. Mix olive oil, white wine vinegar, Dijon mustard, a clove of garlic (uncut), salt and pepper. Cook and drain the potatoes and cut them while they're still hot. Add a chopped shallot and the vinaigrette and mix. Once at your picnic spot, remove the garlic and sprinkle with chopped flat-leaf parsley.

• Angela Hartnett is head chef at York & Albany (gordonramsay.com/yorkandalbany), London

Annie Bell's feta and honey

Mix two handfuls of pistachios with a couple of tablespoons of honey in a bowl, just enough to coat them and hold everything together. Spread over a 200g block of feta, drizzle over a little more honey and dig in with a knife.

• Annie Bell is the author of The Camping Cookbook, £12.99

Henry Harris's lamb chops

For six people, toast a teaspoonful each of coriander, cumin and fennel seeds in a frying pan. Grind in a pestle and mortar and mix with the zest of a lemon, pinch of chilli and a glug of good olive oil. Rub chops in the marinade, covered in a fridge overnight. Salt the chops and then griddle or BBQ them for three minutes on each side until rosy pink.Leave on a plate to cool. These are best cooked an hour or two eating, so negating the need to chill them in a cool box. Serve with a large pot of Greek yoghurt seasoned with crushed garlic and chopped mint and parsley.

• Henry Harris is head chef at Racine, 239 Brompton Road, London (racine-restaurant.com)

Silvena Rowe's peaches

Halve eight peaches, pop a ripe raspberry in the middle of each, sprinkle three tablespoons of sugar over them and drizzle with six tablespoons of pomegranate molasses. Bake in a pre-heated oven (200C) till soft. Serve cold with a dollop of fresh yoghurt

• Silvena Rowe is the author of Purple Citrus and Sweet Perfume, £25

Marcus Eaves' picnic sandwiches and drinks

Go for the classics – cheddar cheese and Branston pickle; organic smoked salmon, cream cheese and cucumber; egg mayonnaise, cherry tomato and crispy bacon. Wash them down with Luscombe Wild Elderflower Bubbly, Devon cider and good old-fashioned Robinsons cordial.

• Marcus Eaves is head chef at the Michelin-starred L'Autre Pied, 5-7 Blandford Street, London (lautrepied.co.uk)