In a little cookbook a friend sent me from England, I found a category called “Set Picnics.” Here, the author, Prunella Kilbane, presents simple recipes for typically British delicacies, like this one.

image: blog.foodnetwork.com

Melon with Prawns
Karyl Bannister, Cook & Tell

1 medium cantaloupe
1/2 pound cooked fresh or frozen prawns (we’ll use small shrimp, fresh or canned)
Mayonnaise, homemade or Hellman’s

Slice off and reserve the top from the cantaloupe and cut a piece from the base so it will sit upright on its dish. Discard the seeds and pour off any excess juice. Cut the cantaloupe flesh into small pieces using a knife or melon baller, leaving the rind intact.

Combine the cantaloupe with the shrimp in a medium bowl, carefully fold in as much mayonnaise as you like, and spoon the mixture into the empty rind. Replace the top, wrap in plastic wrap so it doesn’t flavor other food, and chill until picnic time. Serve cold.

Serves 4.

Karyl Bannister writes and illustrates the newsletter Cook & Tell, published ten times a year.