When you’re packing a picnic basket for a day at the races, you want to include things that aren’t too bitsy or messy. It should be really easy to share, straight out of the basket with no more preparation once you’re there.

Chez Dré’s Chicken Baguette

To make the mayonnaise:

2 egg yolks
400ml oil
1tsp dijon mustard

To make the filling:

Buttermilk-poached free-range chicken breast, cubed
1 bunch of witlof
1 tsp cornichons, finely chopped
1 tsp capers
1/2 apple, grated
1/2 stick of celery, sliced

Whisk together all ingredients for the mayonnaise until smooth.

Add the cornichons, capers and grated apple and mix together. Add chicken to the mayonnaise mixture and lightly coat. Place three to four witlof leaves in a buttered baguette, add the chicken mixture and finish with sliced celery for crunch.

Blueberry Brioche Topped With Coconut Crumble

To make the coconut crumble:

50g desiccated coconut
50g caster sugar
50g butter
50g plain flour

Mix together all ingredients in a bowl with a wooden spoon until well combined. Set aside while making the brioche.

To make the brioche (makes six individual servings)

75ml water
7 eggs
500g strong white bread flour
12g salt
65g sugar
15g fresh yeast
280g butter, cubed
50g blueberries

In a mixing bowl (use a Kitchen Aid, or constantly stir slowly), pour in water and eggs. Add flour, salt, sugar and fresh yeast and mix until well combined.

Add butter cubes and knead dough until butter is well incorporated. It should have the consistency of sticky dough. Rest overnight in the fridge.

The next day, pre-heat oven to 170°C. Portion the dough into six round pieces. Place dough in warm place to prove for two hours. The dough should rise and bubble.

Press a few blueberries into the dough and top with coconut crumble. Place the dough on a flat, lined baking tray. Bake for 15 to 17 minutes until springy at the touch.