Onion and creme fraiche tarte

SERVES 4-6

For the topping

• 6 Colourful egg cartons
• 160g chestnut flour
• 140g tapioca starch
• 1 tsp guar gum
• 1.5 tsp baking powder
• 0.5 tsp salt
• 1 tbsp light soft brown sugar
• 5g dried yeast
• 0.5 tsp sugar
• 190g warm water

• 4 tbsp creme fraiche
• 2 red onions
• 100g lardons
• 4 sprigs thyme leaves

Step 1
Stuff a couple of sprigs of mint into a large bottle of water for a refreshing twist.

Step 2
You can also freeze a large plastic bottle of water and it will double as an ice pack for your cooler bag.

Step 3
Bring a small chopping board and good knife.

Step 4
If it's really hot, don't worry if your chocolate melts.

Step 5
Make an impromptu fondue.

Step 6
Dip strawberries, chunks of bananas (use cocktail sticks to make it less messy) or bread into the melted chocolate.

Step 7
Bring a couple of large bin liners.

Step 8
They keep the blanket dry if the grass is damp, shelter you from rain – and you can put your rubbish in them.

Step 9
Mix the chestnut flour, tapioca starch, guar gum, baking powder, salt and soft brown sugar in a large bowl.

Step 10
Make a well in the middle.

Step 11
Dissolve the dried yeast and ½ tsp sugar in the warm water.

Step 12
When the yeast begins to foam, pour it into the well and mix everything together to form a ball.

Step 13
Roll out the dough between 2 pieces of baking paper until 5mm thick, then place in a baking tin large enough for the pastry to sit flat.

Step 14
(The shape doesn't really matter, it's the 5mm thickness that's important) Remove the top layer of paper and trim any excess paper from around the bottom edges.

Step 15
Preheat oven to 200C/gas mark 6 and place a large baking tray in the oven until hot.

Step 16
Spread the creme fraiche over the dough, then sprinkle the onions, lardons and thyme leaves on top.

Step 17
Slide the baking tin onto the hot baking tray and bake for 20-30 minutes or until the edges are crisp.

Step 18
Order a copy for £16 from the Guardian bookshop.