Picnic Ideas
FrittataÂ
Carrot salad
Raw veg - carrot, peppers, tomatoes
Cured meats
Roast veg with thyme/sage/ rosemary
Savoy cabbage - thinly sliced, red onion, diced pepper, parsley - dress with lime juice, olive oil, white wine vinegar.
Cauliflower and green bean salad Steam cauliflower florets and green beans for 2-3 minutes so that they still have some bite. Toss them into a French dressing with a mashed anchovy fillet and small garlic clove, Dijon mustard and masses of freshly chopped tarragon.
Cauliflower -Toss florets with oil, salt and pepper, and roast in a hot oven until browned and cooked; while still warm, toss with curry powder and a handful of raisins. Pour on the lemon juice.
Green Beans or asparagus - Steam or boil, slice on the bias. Toss with sliced red onion, small pieces of prosciutto, olive oil, lemon juice, a pinch of red pepper flakes, salt and pepper.
Egg salad Make with sesame oil and seeds, tamari or Aminos, rice vinegar or cider vinegar, spring onions and chillies.
Red pepper dip Purée peppers (jarred or tinned are OK) with feta, marjoram or oregano and parsley, olive oil and garlic. Serve as a dip.
Patatas bravas but with celeriac
Cheese balls Mash together equal parts of good grated cheddar, crumbled blue and cream cheese, maybe thinned with a little sour cream. Shape into a ball and roll in fresh chopped herbs and/or hazelnuts.
Chicken wings Cut wings into two parts, toss with olive oil, salt and pepper, and grill or roast until crisp and golden. Whisk together mustard, honey and lemon juice, and toss with warm wings. Chill overnight.
Chicken Poach, then chop or shred. Toss with lemon juice, olive oil and herbs of your choice.
Bacon and butternut squash Roast some bite-size pieces of butternut squash and chunks of red onion with olive oil, salt and pepper. Leave to cool and toss gently with crispy bacon and extra virgin olive oil.