Pan bagnat, sardine-chermoula rillettes, Greek white bean salad: three southern recipes for a sunny picnic

Why settle for bland triangle sandwiches and overly greasy chips when you can whip up a delicious homemade picnic? Whether you're on vacation or working, Libération has selected three recipes, drawn from the gastronomic traditions of the South of France, with hints of the Maghreb and Greece, to add a little joy to your picnic while hiking, at a motorway service station, or for your lunch break at work. Some recipes use common ingredients, so you can use leftovers from one to make another the next day.

We start with these Sardine rillettes with brousse cheese and chermoula, a recipe from chef Edouard Grand, who works in Marseille (Bouches-du-Rhône), and who combines flavors from the south of France with Berber sauce. You can use it in a toasted bread sandwich or with raw vegetables for dipping. And if there are any leftovers, it will be very good as an aperitif. We took it from the excellent bible Marseille, un jour sans faim! by Ezéchiel Zérah (Hachette Pratique, 2023, 45 euros).

For 8 people, you need 500g of sardines (about fifteen); 50g of Taggiasche olives; 1/2 shallot; 250g of brousse cheese; 1 pinch of cumin; 1/2 lemon (untreated, because you will use both the juice and the zest) and of course olive oil, salt and pepper. For the chermoula: 1 clove of garlic; 1/2 bunch of dill; 1/2 bunch of coriander; 1/2 teaspoon of smoked paprika; 10cl of oil