Typical onion pie, the ultimate luxury picnic sandwich, don’t tell us you haven’t tried flask ceviche...

how is the weather? Do you need to go out? Meet friends in the park, but don't know what to do for lunch, do you want to look cool like Christmas? Don't worry-I caught you!

When we first started planning our new book Max's Picnic Book, my dear friend Ben Benton gave me this. You need to be at least two hours before you want to eat it.

Prepare 15-20 minutes to marinate for 2 hours for 4 servings

4 cod fillets (about 500 g in total), peeled and cut into 1 cm thick slices 3 lime juice 1 red pepper, cut into small pieces (I will go crazy and use habaneros, but I am definitely a badass) 1 Bunch of coriander, stalk very finely cut, leaves in plastic container 1 passion fruit, cut off the top, squeeze the pulp and seeds into the sieve set in the bowl, and then stir until only the seeds and all are left in the sieve The juice has collected 1 beautiful dark red, ripe tomato, cored and cut into small pieces, 1 large four-finger pinch salt, 2 small lettuce, divided into leaves and placed in the same container as the coriander leaves. Cover it with a wet kitchen towel, then seal an empty plastic food container and a spoon

Throw everything except coriander leaves and lettuce into the flask and shake it gently. In the park, break the lettuce, pour the flask into an empty plastic box, scoop some ceviche into the lettuce cup, sprinkle some coriander leaves on it, shovel it in, thank God you are still alive. Any leftover ceviche liquid (leche de tigre) should be consumed afterwards, especially since it is a well-known antidote.

This is my mother's famous onion pie recipe. I admit that before the 1990 theft (and some cheese was taken away), it was better known as Elizabeth David's famous onion pie recipe. Cold, or just hot, it is one of the best things in the world, and the relationship with garlic mayonnaise or Tabasco is fruitful, but I will leave the choice of condiments to you. You need a can of quiche that is 2 cm deep.

Prepare for 15 minutes and cook for 1 hour and 40 minutes for 4 servings

60 g butter 1 kg brown onion, peeled and thinly sliced ​​salt and pepper a little flour 1 x 500 g small bag supermarket puff pastry (all butter, if possible, but don’t worry) 2 large eggs, preferably free range Of, break up

Melt the butter in a heavy saucepan with a lid. Add onions, season with salt, then make everything nice and hot, but don't color too much, if any. Turn the heat to low (but not the lowest), cover and cook for about 40 minutes, stirring relatively often to make sure they don’t get stuck, until the onions collapse into a lovely sticky mass, then set aside to cool.

When this happens, heat the oven to 200C (180C fan)/390F/gas 6. Sprinkle flour on the workbench, then roll the pastry to the thickness of a pound coin and use it to arrange a 20 cm deep milk For the quiche tin, let it sit and hang on the edge to allow some shrinkage during cooking (that is, you may not need the whole piece of pastry, so leave the excess for other uses). Tie a circle around with a fork, put a circle of oil repellent on the bottom, fill it with baked beans or rice, and bake it blindly for about 15 minutes, until it is cooked but not very colored.

Once the onion has cooled to just warm, stir in the eggs, add black pepper to taste (boldly), then scrape a large amount into the pastry box and bake at 200C (180C fan)/390F/gas 6 for 30-40 minutes, until the top is beautiful Of gold. If you want, you can trim off the excess pastry at the edges and let it cool almost completely before slicing and serving. Wow onion.

15 minutes to cook 1 hour and 40 minutes to make a large sandwich for 2-3 people

1 large water white wine vinegar 1 teaspoon peppercorns 1 large pinch of salt ½ onion, thinly sliced ​​1 clove garlic, peeled and thinly sliced ​​2 bay leaves 1 tablespoon fresh marjoram or oregano leaves, stems 1 large pork tenderloin Meat, cut off the tendons and cut in half (not lengthwise) 250 g canned tuna (drained weight-ie, taken from approximately 2 x 145 g cans)-the best quality you can do- Chop and chop until completely broken down. About 6-8 tablespoons of mayonnaise (you need enough runny sauce) 1 lemon juice 1 ciabatta cheese, cut in half lengthwise and 3 hard boiled eggs for 7 minutes , Peeled and cut into rounds 1 tablespoon small capers (soaked, if salted) 12 slices of anchovy slices in oil, drained salted potato chips (any brand you like)

Put vinegar, pepper, salt, onion, garlic, bay laurel and herbs in a large saucepan, then place two slices of pork on top. Fill the pot with water to cover the pot, then bring to a boil. When it boils for the second time, remove the pot from the heat, skim off the scum floating on the top of the liquid, cover the pot, and do not touch it for 90 minutes.

At the same time, combine the tuna, mayonnaise, and lemon juice in a small bowl until completely combined.

After 90 minutes, remove the pork from the liquid and cut into 5-6 mm thin slices.

Now, make a sandwich. Spread all the tuna mayonnaise generously on the two cut sides of the ciabatta (leave the rest in the refrigerator and make the sandwich tomorrow). Spread the pork slices evenly on the bottom half of the sandwich, and then put the egg slices on top. Sprinkle with capers, then marjoram/oregano, and then anchovies. Crush enough potato chips to cover the bottom of the sandwich and sprinkle on top. Open the lid, squeeze it a bit, wrap it in foil, head to the park, and decide if you want to share.

Max Halley is the chef/owner of Max's Sandwich Shop in London N4. His latest book, Max's Picnic Book, was published by Hardie Grant and costs £16.99. To order a copy for £14.78, please visit Guardianbookshop.com