With sunnier skies and longer evenings now upon us, it’s safe to say that spring has well and truly sprung and summer is on the horizon.
And while the brighter weather may mean that it’s time to dust off the suncream and grab the sunnies, it’s also an invitation to dig out your trusty picnic blanket and make the most of the great outdoors.
Whether you choose to pop down to your local park, head for the countryside or even just settle down in the privacy of your own back garden, enjoying a picnic is something that can be done (almost) anywhere!
So haul your hamper out of its winter hibernation and grab some gingham as Victoria Gray shares some of her most indulgent but simple picnic recipes…
Pressed picnic sandwich
SERVES 2
Ingredients
- 400g rye sourdough boule loaf
- 100g baby leaf spinach
- 140g roasted red pepper
- 140g sun-dried tomatoes, drained of oil
- 200g mozzarella, sliced
- 100g prosciutto, sliced
Method
Pesto and asparagus tarts
SERVES 6
Ingredients
- 150g asparagus
- 374g ready-rolled shortcrust pastry
- 4 tbsp pesto
- 2 tbsp pine nuts
- 100g feta cheese, crumbled
- Sea salt and ground pepper
- 1 medium egg, lightly beaten
Method
Beetroot and roasted tomato layered salad
SERVES 2
Ingredients
- 150g cooked beetroot
- 150g cherry tomatoes
- 1 tbsp honey
- 1 tbsp pine nuts
- 1 tsp chilli flakes
- Sea salt and freshly ground black pepper
- 100g mixed salad leaves
- 150g mixed rice and grains
- For the dressing
- Juice of 1/2 lemon
- 1 tbsp balsamic vinegar
- 1 tbsp olive oil
- 1 tsp wholegrain mustard
- 2 tsp honey
Method
Strawberry shortbread bites
MAKES ABOUT 16
- 150g plain flour, plus extra for dusting
- 100g butter, chilled and cubed
- 50g caster sugar, plus 2 tbsp for sprinkling
- 100ml double cream
- 1/2 tsp vanilla extract
- 200g strawberries, halved
Method
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