1. Grill or pan-fry the meat and cut it into strips.

2. Slice the nectarines and fry in a tablespoon of olive oil, adding a teaspoon of sugar to caramelise.

3. Salt them at the end.

4. Cut the blue-veined cheese into cubes.

Make the confit garlic sauce:

1. Peel the garlic and put it in a small bowl, pour olive oil over it until it is completely covered, add a sprig of rosemary.

2. Roast in the oven at 180 for about 15-20 minutes (the garlic should be completely softened).

3. Remove the garlic from the oil and cool, then season with sour cream.

4. Add salt and pepper to taste.

5. Now we have all the ingredients ready and can assemble our xxl chicken picnic bauguette.

6. We can serve a big bowl of salad and crispy oven fries on the side.

Recipe by Sara Rutar