Picnic ideas from around the world

Ingredients

1 jar or tin of ‘turning colour’ or black Spanish olives

100ml of mild Spanish olive oil

2 cardamom pods

1 cinnamon stick

2 kaffir lime leaves

2cm of ginger

Method

1. Drain the Spanish olives from the brine and place them in a bowl.

2. Peel and thinly slice the ginger, crush the cardamom pods, cinnamon stick and the kaffir lime leaves, before mixing it all in with the Spanish olives and olive oil.

3. Leave to stand for 20 minutes then enjoy the freshly marinated olives or keep in the fridge for up to a month in a tightly sealed container.

Recipe courtesy of olivesfromspain.co.uk

Ingredients

185g (2 tin) Grace Saltfish, drained and flaked

540ml (1 tin) Dunn’s River or Grace Ackee, drained

1 tbsp olive oil

Half a red pepper, finely diced

Half a green pepper, finely diced

1 small onion

2 spring onions, finely sliced

1 large tomato, de-seeded and finely diced

2 tsp freshly chopped thyme (or a large pinch of dried)

½ tsp Grace Hot Pepper Sauce

Vegetable oil for frying

Salt and pepper to taste

1 packet ready-rolled puff pastry sheets

1 free-range egg, beaten

Method

Ackee & Salt Fish

1. Heat the olive oil in a frying pan and gently cook the red and green peppers, onions, spring onions, thyme and diced tomato for 2-3 minutes or until softened.

2. Stir in the Grace Saltfish, cook for a further 3 minutes.

3. Add the Dunn’s River or Grace Ackee and heat through for 5 minutes.

4. Stir in the Grace Hot Pepper Sauce. Allow the mixture to cool.

5. Preheat the oven to 200C/400F/Gas 6

Tartlets

1. Flour a flat surface and roll out ready rolled pastry

2. Cut pastry in circles with 5mm diameters with a pastry cutter and place each on a floured baking tray. Space each circle about 2mm apart to allow the pastry to puff.

3. Beat egg and brush lightly on each circle

4. Place ½ teaspoon of the ackee and salt fish mix, in the middle of each circle

5. Place in the oven for 15-20 minutes, or until risen and golden-brown. Serve immediately

Recipe courtesy of the UK's first Caribbean Food Week

Ingredients

500g strong white bread flour

1 tsp salt

1 sachet fast action dried yeast

1 tsp caster sugar

300ml tepid water

2 tbsp olive oil

2 tbsp Bart Zatar

1 tbsp lemon juice

Method

1. In a large bowl, mix together the flour, salt, yeast and sugar. Stir in the water and mix to a soft dough. Turn onto a lightly floured surface and knead for 10 minutes.

2. Divide the dough into eight equal pieces and form into balls. Place on a lightly floured board and cover with oiled cling film and a damp tea towel. Leave for 30-60 minutes until doubled in size.

3. Meanwhile pre-heat the oven to 230c/Gas 8. Roll the balls of dough into circles and place on baking sheets which have been lightly dusted with flour. Make dimples in the dough with your finger tips.

4. Mix together the olive oil, zatar and lemon juice. Spread over the dough circles. Bake in the oven, in batches, for 8-10 minutes until lightly browned.

Recipe courtesy of Bart ingredients

Ingredients

Pastry

250g plain flour

175g butter, softened

1 egg, lightly beaten

1 tbsp water

Filling

175g cheddar cheese, grated

1 egg, lightly beaten

4 tbsp English Provender Ploughmans Plum Chutney

Glaze

1 egg, lightly beaten

1 tbsp grated parmesan cheese (optional)

Method

1. Rub the butter into the flour until it resembles fine breadcrumbs. Stir in the egg and water and knead lightly until evenly mixed. Wrap in cling film and chill for 1 hour. Preheat oven to 190 C / Mark 5.

2. Cut dough into 2 pieces and roll each piece into a rectangle 30 x 25 cm (12x10 inches).

Mix together the cheese with the egg then spread the egg mixture over one piece of rolled pastry.

3. Carefully spoon the English Provender Ploughman’s Plum Chutney over the cheese and cover with the remaining piece of pastry.

4. Roll gently together then cut into 12 oblong pieces approximately 2.5 x 25cm (1 x 10 inch).

5. Twist each strip to make a spiral and place on a baking sheet.

6. Glaze with beaten egg and sprinkle with parmesan cheese (optional).

7. Bake for 12 – 15 minutes until golden. Serve warm or cold with cooked ham, salad and some extra chutney.

Recipe courtesy of The English Provender Co.

Ingredients

275g shelled broad beans

50g watercress

100g mange tout

roughly chopped

100g California prunes

halved

30g pecan nuts

roughly chopped

175g feta cheese

1 tablespoon white wine

vinegar

1 teaspoon wholegrain

mustard

1 teaspoon honey

Method

1. Cook the broad beans in a pan of simmering water until tender, then rinse under cold water and drain.

2. The broad beans can be eaten like this but are nicer if the tough outer skins are removed.

3. Divide the watercress between 4 plates and top with the broad beans, mange tout, prunes and pecan nuts, then sprinkle with the feta cheese.

Recipe courtesy of California prunes

Ingredients

300g dried soba noodle

1 tablespoon dried wakame seaweed

150g cooked peeled prawns

1 cucumber

1 tablespoon very thinly sliced, or grated, (peeled) fresh root ginger

2 tablespoons finely chopped spring onion

1 tablespoon toasted sesame seeds

For the dressing:

4 tablespoons soy sauce

2 tablespoons mirin

2 tablespoons rice vinegar

2 teaspoons caster sugar

1 tablespoon cold water

1 teaspoon sesame oil

1 teaspoon grated (peeled) fresh root ginger

3 tablespoons sesame seeds toasted and ground

Method

1. Break the dried soba noodle in half. Cook in a large pan of boiling water according to packet instructions (normally 4-5 minutes). Drain, rinse under cold running water, then drain again thoroughly. Set aside

2. Meanwhile, soak the wakame seaweed in cold water for about 5 minutes, Drain then squeeze the water out.

3. Cut the prawns into small bite-sized pieces.

4. Trim both ends off the cucumber. Peel and cut in half lengthways. Scrape out and discard the seeds, then thinly slice the cucumber diagonally.

5. Chop or grate the ginger.

6. In a large bowl, combine the drained noodles, wakame seaweed, prawns, cucumber and spring onions.

7. Combine all the dressing ingredients in a separate bowl and mix together well.

8. Pour the dressing over the noodle mixture and toss together to mix. Sprinkle with ginger and toasted sesame seeds.

Recipe courtesy of Hashi cooking

Ingredients

8oz (225g) lamb leg steak, cut into very thin slices

5ml (1tsp) oil

½ aubergine, thinly sliced

1 onion, thinly sliced

3 mushrooms, sliced

15ml (1tbsp) mild curry paste

15ml (1tbsp) mango chutney

1 tomato, sliced

Fresh coriander leaves, stalks removed

Flour tortilla wraps

Method

1. Heat oil in a large pan or wok. Add lamb, aubergine, onion and mushroom, and cook until meat is browned.

2. Add curry paste and mango chutney and cook for 1-2 minutes. Add tomato and coriander leaves.

3. Serve piled onto wraps, roll up and serve.

Recipe courtesy of eatwelshlamb.co.uk

Ingredients

175g/6oz plain flour

75g/3oz lightly salted butter

250g jar Ocean Spray Wholeberry cranberry sauce

small handful fresh basil leaves

225g/8oz vine cherry tomatoes, halved

10oz/300g Brie, thinly sliced

2 medium eggs

150ml/1/4pint double cream

Method

1. Place the plain flour and butter into a food processor and process to fine breadcrumbs. Add 1-2 tbsp cold water until the mixture comes together. Roll out on a lightly floured surface and use to line a 9in/23cm deep fluted tart tin. Chill for 20 minutes. Meanwhile preheat the oven to 200*C/fan oven 180*C/Gas mark 6.

2. Line the pastry case with crumpled greaseproof paper and baking beans and bake blind for 10 minutes. Remove the paper and beans and bake blind for a further 5-10 minutes until the pastry base is cooked. Turn the oven down to 180*C/fan oven 160*C/Gas mark 4.

3. Spread the Ocean Spray Wholeberry cranberry sauce over the pastry base, then layer up with the basil leaves, tomatoes and brie. Mix together the eggs and double cream and season with salt and freshly ground black pepper and pour over the filling to cover. Bake for 45 minutes until golden brown.

Recipe courtesy of Ocean Spray

Ingredients

300 grams goat cheese

5 leeks

2 centilitres olive oil

1 bunch spring onions

10 centilitres double cream

6 whole eggs

3 pinches Maldon salt :F

3 turns freshly ground black pepper

For the garnish

1 whole banana

1 whole shallots

1 whole pear

3 fresh walnuts

50 grams garlic cloves

1 French stick

For the vinaigrette :

20 grams wholegrain mustard

1 tablespoon honey

5 centilitres white wine vinegar

15 centilitres olive oil

5 pinches Maldon salt

Method

For the frittata

1. Preheat the oven to 180'C

2. Wash the leeks and the spring onions and then finely slice.

3. Break the goat's cheese into small pieces.

4. Break the eggs into a bowl and add the double cream.

5. Season with salt and pepper and then mix together.

6. Heat a pan and add a little olive oil. Add the leeks to the pan and cook until soft. Add the egg mixture and then the goat's cheese and spring onions to the pan.

7. Cook over a medium heat for 3-4 minutes and then transfer to the oven to finish cooking.

For the garnish

1. Peel and dice the shallot and the garlic.

2. Cut the pears into quarters, remove the core and thinly slice.

3. Break the walnuts into small pieces, place on a baking sheet and then toast in the oven for 3 - 4 minutes.

4. Wash and pick the frisee leaves.

5. Cut the baguette into small cubes to make croutons.

6. Heat frying pan to hot and add a splash of olive oil. Add the bread to the pan and cook until golden brown.

7. Once cooked, remove the pan from the heat and stir in the chopped garlic.

For the vinaigrette and to serve

1. Mix together the honey, mustard, vinegar and the salt. Whisk the olive oil into the dressing.

2. To serve: cut the frittata into 6 slices. Serve each slice of frittata with a handful of frisee, toasted walnuts, diced shallots, fresh pear pieces and a sprinkling of the croutons.

3. Finish with the honey and mustard dressing.

Recipe courtesy of L'Atelier des Chefs

Ingredients

125g Love Life Bulgar Wheat

Grated zest of 1 orange

1 onion, finely chopped

2 carrots, coarsely grated

250g pack essential Waitrose New Zealand Lamb Lean Mince (10% fat)

2 tsp ground cinnamon

2 tbsp pine nuts

50g sultanas

2 eggs, beaten

Savoy cabbage, steamed, to serve

Method

1. Preheat the oven to 190ºC, gas mark 5. Grease and line the base of a 1.5kg (12x22cm) loaf tin. Cook the bulgar wheat in a pan of boiling water for 10 minutes until tender. Cool slightly then drain well and tip into a large bowl.

2. Stir the orange zest, onion, carrots, lamb, cinnamon, pine nuts and sultanas into the bulgar wheat. Add the beaten eggs and mix well to combine.

3. Transfer the mixture to the prepared loaf tin and press down very firmly with the back of the spoon. Bake for 40–45 minutes until cooked through and nicely browned. Turn out the loaf, then slice and serve with lightly steamed Savoy cabbage.

Photo and recipe courtesy of Waitrose. More than 5,000 recipes can be found at waitrose.com/recipes

Ingredients

2 Waxy potatoes (Desiree potatoes are good for this)

6 tbsp rapeseed oil

120g of chorizo, diced into small pieces

1 medium onion, peeled and finely sliced

8 eggs, beaten

200g of frozen peas, blanched

Sea salt and black pepper

Tomato salsa

4 vine tomatoes, deseeded and diced

1 tbsp rapeseed oil

1 small red onion, peeled and finely chopped

Juice of 1 lime

1 tbsp fresh coriander, chopped

Sea salt and black pepper

Method

1. Firstly peel the potatoes with a potato peeler and slice them into thin rounds and place them in a clean tea towel, rub them to get the potato slices as dry as possible. Next heat 4 tablespoons of the rapeseed oil, in a non stick frying pan (approximately 23cm in diameter), add the chorizo and onion and fry gently to release the oils from the chorizo. Cook for 2-3 minutes then add the potato slices and season well with sea salt and black pepper. Turn the heat down, cover the pan with a lid and let the mixture cook slowly for 20 minutes, shaking the pan well from time to time. The mixture is not supposed to be brown, but gently stew in the oil.

2. Meanwhile whisk the eggs lightly in a large bowl, do not over beat them, and season with sea salt and black pepper and add the peas. When the potato mixture is cooked, quickly transfer them to the eggs in the bowl. Put the pan back on the heat, add the remaining 2 tablespoons of rapeseed oil and turn the heat to medium. Mix the potato and egg mixture well before pouring it all back into the pan and turn the heat to its lowest setting, this will take 20 minutes to cook. Every now and then draw the edge in gently with a pallet knife. When the mixture is almost set on the top of the tortilla, remove from the heat and place a plate over the pan and invert both, so that the tortilla is on the plate.

3. Ease the tortilla back into the pan and cook for a further 2 minutes. Turn off the heat, leave for a few minutes in the pan to set. Turn the tortilla out of the pan onto a wooden board or plate and serve hot or cold. Cut into wedges and serve with the tomato salsa.

4. To make to tomato salsa, mix all of the tomato salsa ingredients together, stir lightly and season well with sea salt and black pepper.

Recipe courtesy of peas.org

Jamie Oliver presents The Big Feastival on the 1st and 2nd September. Click here for more info

Ingredients

600g quality lamb shoulder, minced

olive oil

6 soft baps, halved

6 heaped tablespoons fat-free natural yoghurt

1 heaped tablespoon harissa paste

1 lemon

extra virgin olive oil

a handful of fresh mint leaves

for the dry rub

1 teaspoon sea salt

1 teaspoon black pepper

½ a teaspoon cumin seeds

1 teaspoon ground coriander

1 teaspoon ras el hanout or garam masala

1–2 teaspoons sweet smoked paprika

for the salad

1 round lettuce, washed and spun dry

½ a bunch of fresh mint, leaves picked

optional: a handful of edible flowers

1 lemon

extra virgin olive oil

½ pomegranate

Method

1. For the dry rub, pound all the ingredients in a pestle and mortar until combined.

2. Divide the minced lamb into 6 pieces. Roll each piece into a ball then squash into a burger, about 1.5cm thick. Pat some of the rub all over the burgers then drizzle over a tiny bit of olive oil. Cook on your barbecue or in a griddle pan for 6 to 7 minutes on each side, or until done to your liking. Don’t worry if you think they look burnt, that’s just a combination of the spices, the caramelizing lamb fat and the smoke. When the burgers are nearly ready, toast the baps on the side of the barbecue or griddle.

3. Spoon the yoghurt into a bowl and dollop the harissa on top. Squeeze over a little lemon juice to loosen, then ripple the harissa through the yoghurt and drizzle with extra virgin olive oil.

4. To serve, spread some harissa yoghurt on the toasted buns, top with the burgers and squash them into the buns. Add some more yoghurt, then squeeze the remaining lemon juice over a few mint leaves and place on top.

5. For the salad, place the lettuce leaves, mint and edible flowers in a bowl, dress with the lemon juice and extra virgin olive oil and tap over the pomegranate seeds to add little capsules of sweetness.

Recipe courtesy of Jamie Oliver

Ingredients

200g fresh crabmeat

2 spring onions, chopped

2 tsp Bart Galangal in Sunflower Oil

2 tsp Bart Coriander in Sunflower Oil

1 tsp Bart Green Thai Curry Paste

1 tsp Bart Fish Sauce

1 tbsp mayonnaise

40g white breadcrumbs

flour, for dusting

2 tbsp oil

Method

1. Mix together the crabmeat, spring onions, galangal, coriander, green Thai curry paste, fish sauce and mayonnaise.

2. Stir enough of the breadcrumbs to hold the mixture together.

3. Form the mixture into 4 patties and dust with flour.

4. Heat the oil in a frying pan and fry the crab cakes for 3 minutes on each side.

Recipe courtesy of Bart ingredients

Ingredients

2 x 400ml cans Grace or Dunn’s River coconut milk

400ml full-fat milk

100g caster sugar

½ tsp grated nutmeg

6 sheets fine-leaf gelatine or 2 x 12g sachets powdered, unflavoured gelatine

Method

1. Pour the coconut milk and milk into a medium sized saucepan, add sugar and nutmeg. Bring to the boil for 5 mins then remove from the heat.

2. Soak gelatine in cold water for 5 minutes or until soft. Add the gelatine and whisk into the mixture until dissolved. (Powdered gelatine can be added directly to the mixture). If you have difficulty dissolving the gelatine, return the mixture to a gentle heat for 1-2 mins.

3. Pour equally into 6 dessert dishes and place in the fridge for at least 2 hrs until firm with a slight wobble. Serve with chopped pineapples. It can be made the day before.

Recipe courtesy of the UK's first Caribbean Food Week

Ingredients

200g digestive biscuits, whizzed into crumbs

100g butter, melted

600g cream cheese

250g mascarpone

200g caster sugar

1 Dr. Oetker Select Vanilla Pod, seeds only

3 medium eggs

2 tbsp Cornflour

1 medium just ripe mango

To decorate

170g fresh raspberries

150ml double cream

Method

1. Heat the oven to Mark 3/170°C. Mix the biscuit crumbs with the melted butter and press into a lightly greased 20cm spring-clip cake tin. Chill well.

2. Whisk together the cream cheese, mascarpone, caster sugar, vanilla, eggs and cornflour until smooth.

3. Peel the mango and dice until bite size. Fold the mango into the cheesecake mix.

4. Pour into the tin and level. Bake for 50 mins-1 hr. Allow to cool.

5. Before serving, whip the cream until softly peaking. Spoon into a piping bag, fitted with a medium nozzle, and pipe around the edge.

7. Place the fresh raspberries in the middle of the cheesecake.

Recipe courtesy of Dr Oetker

Ingredients

125g unsalted butter

150ml Badger Poacher’s Choice Ale

150g dried cherries, roughly chopped

150g plain chocolate (70% cocoa solids), roughly chopped

200g plain flour

30g cocoa powder

1/4 tsp salt

130g light brown sugar

65g light brown muscovado sugar

2 large eggs

1 1/2 tsp vanilla extract

Icing sugar, to serve

Method

1. Preheat the oven to 190C, fan 170C, Gas 5.

2. Line a 26cm x 16cm brownie or roasting tin with baking parchment.

3. Place the butter, Badger Poacher’s Choice Ale and cherries in a saucepan and bring to a boil over a medium heat.

4. Remove from the heat and stir in the chocolate until melted and put to one side to cool slightly.

5. In a mixing bowl, sift together the flour, cocoa powder, and salt.

6. In a large mixing bowl, using an electric mixer on high speed, beat together the sugars, eggs, and vanilla extract for 3 - 4 minutes until the mixture leaves a trail when the beaters are pulled out.

7. Reduce mixer speed to low, and beat in the melted chocolate mixture, until just combined.

8. Using a large metal spoon fold in the flour mixture, until just mixed.

9. Pour into the tin and spread out before baking in the preheated oven for 20-25 minutes, a skewer should come out a little gooey when placed in the middle, don’t overcook them as they will continue to cook while cooling.

10. Allow to cool, then cut into 24, and dust with icing sugar to serve.

Recipe courtesy of badgerales.com

Ingredients

110g icing sugar

60g ground almonds

60g egg whites (usually 2 large eggs)

40g caster sugar

Few drops of lilac food colouring

100g Rachel’s fat free blackcurrant yogurt

100g mascarpone

Blackcurrant jam

Method

1. Pre-heat the oven to 170°C/325°F/Gas Mark 3. Prepare 2 baking sheets and line with baking parchment.

2. Sift the icing sugar and ground almonds together then place them in a food processor on full power until a fine powder has formed.

3. Whisk the egg whites, sugar and food colouring until you have a firm and shiny meringue.

4. Using a large metal spoon gently fold in thirds the icing sugar and almond mixture. Do not over mix - when the spoon is pulled through the mixture it should flow back together.

5. Using a piping bag fitted with a 1cm (½ inch) round nozzle, carefully pipe circles onto the baking tray ensuring adequate spaces between each macaroon. If a peak forms use a wet finger to smooth down.

6. Tape the tray down to release any air bubbles and leave to dry for 15 minutes. Bake for approximately 10 minutes until the macaroons have frilly feet and easily peel away from the baking sheet. Allow to cool completely on a wire rack.

7. Meanwhile prepare the filling - mix together the yogurt and mascarpone and whisk until smooth and well combined.

8. Sandwich the macaroons with a small blob of blackcurrant jam and a teaspoon of yogurt and mascarpone mixture. Gently press together. Repeat until you have 8 pairs of macaroons.

Recipe courtesy of Rachel's Organic

Made in Northamptonshire but inspired by the creator's Italian mother, this spicy sweet pepper chutney with gherkins and chillies is a delightful addition to any picnic.

thepickledvillage.co.uk

A light baguette filled with pulled pork, pickled vegetables and spicy chilli sauce, this popular Vietnamese street food is guaranteed to bring a touch of zing to alfresco gatherings the world wide.

New World Food Good to Go Range from Waitrose.com

These light biscuits filled with creamy Stilton are perfect for sharing with a glass of wine in the sunshine.

The East India Company

Ingredients

250ml Pimm's No. 1™

4 cans Grace Ginger Beer

1/2 cucumber, chopped

1 apple, cored and chopped

1 orange, sliced

3 strawberries, sliced

Handful fresh mint leaves

Optional ingredients:

1/2 lime, sliced

1/2 lemon, sliced

2-3 fresh pineapple rings

Method

Mix all ingredients together in a large glass pitcher. Serve chilled or over ice, but it’s better chilled.

Recipe courtesy of the UK's first Caribbean Food Week

Bring a bit of Caribbean sunshine to your picnic with this zesty and surprisingly sweet grapefruit crush drink - serve with ice and a dash of lime, or as a mixer for alfresco cocktails.

tesco.com

Cocktail recipe idea: Authentic Paloma

35ml tequila – we recommend el Jimador Blanco Tequila

4 lime wedges

Top up with ting

Pour into a hurricane glass filled with ice and with a salt rim, the tequila and ting. Squeeze and drop the lime wedges into the drink and stir.

This crisp, dry and wonderfully fresh Rosé comes from pioneering Australian winery McGuigan Wines. Its subtle rose and peach aromas make for a delicious picnic drink.

sainsburys.co.uk

A rich, powerful wine from the Roquemaure region of France, Château Saint Roch's Côtes du Rhône comes with blackcurrant, violet and mulberry undertones and is perfect with cheeses and cold meats.

chateau-saint-roch.com

This Chardonnay is made from grapes sourced from the Limarí river valley of Chile for a fresh, citrus flavour that goes hand-in-hand with summer. Serve chilled with blini canapés or fresh strawberries.

chileanlegend.com