Pringle for the Season

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An outdoor sort of Pringle: perfect for Ascot, Wimbledon and Henley.

Ingredients Original flavour Pringle Cucumber Apple Fresh mint sprigs Zest of grapefruit (or orange) A little Sloanes (or Pimms No.1 if preferred)

Method

First, sponge the Pringle to desalinate it. Next, steep it in Sloanes or possibly Pimms No.1.

While the Pringle is drying, make a decorative edge on the cucumber by scoring with a fork all around the circumference, and then slice thinly.

Take two thin circular slices of apple (without pips) and cut into quarter segments. Arrange one slice of cucumber on the sponged and steeped Pringle, and top with two apple segments and one mint sprig. Scatter the zest liberally over the apple and use a pipette to add a few drops of Sloanes. Serve with strawberries, cream, and hearts at peace under an English Heaven.