Picnic Recipes
Picnic food should be beautiful, delicious, and fuss-free. Forget the soggy jam sandwiches of childhood. Let’s make picnics feel like a treat again.
Tomato & Asparagus Tart with Pesto
Ingredients
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1 sheet of ready-rolled puff pastry
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3 tbsp pesto (shop-bought or homemade)
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150g cherry tomatoes, halved
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A small bunch of asparagus, woody ends trimmed
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100g soft goat’s cheese or feta, crumbled (optional)
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1 egg, lightly beaten (for glazing)
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Sea salt and freshly ground black pepper
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Fresh basil leaves, to garnish
Method
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Preheat the oven to 200°C /180°C fan / Gas 6.
Line a baking sheet with parchment paper. Unroll the puff pastry and place it on the tray. Lightly score a 2cm border around the edge without cutting all the way through. Prick the centre with a fork. -
Prepare the tart base. Spread the pesto over the pastry, keeping inside the border.
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Arrange the toppings. Lay the asparagus spears and halved cherry tomatoes over the pesto. Season with sea salt and black pepper. Scatter over the goat’s cheese or feta, if using.
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Glaze and bake. Brush the pastry edges with the beaten egg. Bake for 20–25 minutes until the pastry is golden and puffed, and the vegetables are tender.
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Finish and serve. Garnish with fresh basil leaves and a little extra pesto if you fancy. Serve warm or at room temperature
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Delicious served warm
Chicken, herb and lemon skewers
Ingredients
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500g chicken breast or thigh, cut into bite-sized chunks
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2 lemons (zest and juice)
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2 garlic cloves, crushed
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3 tbsp olive oil
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A handful of fresh herbs (parsley, thyme, or rosemary work well), finely chopped
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Sea salt and freshly ground black pepper
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Wooden or metal skewers
Method
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In a large bowl, mix the lemon zest and juice, crushed garlic, olive oil, chopped herbs, salt, and pepper. Add the chicken pieces and toss to coat. Cover and marinate in the fridge for at least 30 minutes, or up to 4 hours for deeper flavour.
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If using wooden skewers, soak them in water for 20–30 minutes to prevent burning. Thread the marinated chicken pieces onto the skewers.
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Heat a barbecue, griddle pan, or grill to medium-high heat. Cook the skewers for about 10–12 minutes, turning occasionally, until the chicken is golden and cooked through.
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Serve hot with lemon wedges, a crisp green salad, flatbreads, or a dollop of yoghurt dressing.
Strawberry and Elderflower Pots
Ingredients
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400g fresh strawberries, hulled and sliced
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3 tbsp elderflower cordial
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200ml double cream
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100g Greek yoghurt
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2 tbsp icing sugar, plus extra for dusting
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A few extra strawberries and edible flowers to garnish (optional)
Method
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Place the sliced strawberries in a bowl and gently toss with the elderflower cordial. Set aside to macerate for 20–30 minutes to draw out their natural juices and infuse with elderflower.
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In a separate bowl, lightly whip the double cream with the icing sugar until it just holds soft peaks. Gently fold in the Greek yoghurt.
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Spoon a layer of the marinated strawberries into the base of small glasses or ramekins. Top with a generous dollop of the cream and yoghurt mixture. Repeat the layers if you like.
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Chill the pots for at least 30 minutes to let the flavours develop.
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Just before serving, garnish with a few extra strawberries, a dusting of icing sugar, and if you have them, a few edible flowers for a beautiful finish.
