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Weekdays 9am

Lisa Faulkner's potato, chorizo and halloumi picnic pies

It's finally feeling like summer and you can go outside for a picnic with friends, so Lisa Faulkner's created the perfect spread for you to enjoy.

Potato, Chorizo & Halloumi Hand PiesMakes about 6-8Prep: 25 minutes, plus chilling timeCook: 30 minutes

Ingredients1 banana shallot, finely choppedOlive oil50g cooking chorizo, chopped100g (approx. 3) small new potatoes, cooked and chopped into 1 cm cubes50g halloumi, choppedA few sprigs thyme, chopped (optional)Salt and pepper1 pack of ready rolled puff pastry, 320g1 egg, beaten

Method1. Soften the shallot in a pan with a drizzle of olive oil. After about 5 minutes add the  chorizo. Leave to cool then combine with the chopped potatoes and halloumi and thyme. Season with salt and pepper.

2. Lightly roll out the pastry just a little on a floured surface. Cut out 6 x 12 cm diameter circles in the pastry and brush the sides of the circles with beaten egg. Re-roll the trimmings to make 2 extra circles.

3. Put a dessert spoon of the potato/halloumi mixture in the centre of the disc, hold in your hand and crimp the edges together by pinching with you thumb and finger. Place on a lined baking sheet. Brush the hand pie with beaten egg and leave in the fridge for a good 20-30 minutes.

4. Preheat the oven to 180C/gas 4.

5. Bake the chilled pies in the oven for approximately 20 minutes until golden brown. Serve warm or cold with cucumber and tomato and mint salad jars and cucumber and mint water (see recipes below).

Tips- Perfect for picnics and packed lunches. Try freezing them in between sheets of greaseproof paper. - Transferring the hot chorizo/halloumi mixture to a flat tray or bowl will allow it to cool faster.- If you cannot find banana shallots use an ordinary shallot or a small onion.

Cucumber & Tomato & Mint Salad JarsServes 4Prep: 5 minutes

Ingredients1 cucumber, diced250g cherry tomatoes, halved2-3 mint leaves, shreddedSalt and pepper1 tbsp white wine vinegar or lemon juice2-3 tbsp olive oil

MethodIn a large bowl mix the cucumber and tomatoes. Toss in the mint and season with salt and pepper. Shake the vinegar and oil together in a jar and pour over the salad, then decant into any jam jars you have so that you can take them on a picnic!

Cucumber and Mint WaterPrep: 2 minutes

Ingredients1 cucumber1 sprig fresh mint1.5 litres sparkling or still waterIce, to serve

MethodPeel the cucumber into long strips with a peeler until you get to the seeds. Put the peeled skin in a jug with the mint and water. Give it a good stir and leave in the fridge for an hour to infuse. Serve with lots of ice.

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Weekdays 9am