A family picnic in the park when the weather is good is always an enjoyable thing. And why not? A leisurely afternoon in the outdoors with your partner and kids and pets and some good homemade food– what’s not to love?
Here we round up some easy recipes that you can make ahead and bring to your next family picnic. Kids love these as well! Try them and tell us what you think.
BACON & EGG MUFFINS
- 6 slices streaky bacon
- 6 large or 7 medium eggs
- 100g / 1.5 cups cheddar cheese
- 1 tbsp chopped fresh chives
- 1 tsp dried mixed herbs
- Pepper to taste
- Preheat the oven to 175 degrees C / 350 degrees F. Fill each hole in a 6-hole muffin tin with a square of parchment paper.
- Line each of the holes in the muffin tin with a slice of streaky bacon and bake in the oven for 10 minutes.
- In a large jug crack in the eggs and whisk with a fork. Add the cheese, dried and fresh herbs and pepper and mix again. Pour the egg mixture into the muffin holes on top of the bacon, dividing equally between each.
- Bake for 20-25 minutes until the muffins are cooked and firm and starting to brown on top.
- Serve immediately or allow to cool and store in the fridge for up to 3 days in an airtight container.
- 2 pounds potatoes, unpeeled
- 1/2 small onion, diced
- 1/2 teaspoon prepared yellow mustard
- Salt and ground black pepper to taste
- 1 cup vegetable stock
- 3 tablespoons vinegar, or more to taste
- 2 tablespoons vegetable oil
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain; allow potatoes to cool slightly. Peel and slice potatoes. Mix potatoes and onions in a bowl; stir in mustard, salt, and black pepper.
- Bring vegetable stock to a boil in a small saucepan, pour over potato mixture and stir to combine. Stir in vinegar and let rest for 10 minutes. Stir in vegetable oil and season with salt and black pepper if desired.
- 200g buttery biscuits
- 200g cream cheese
- 200ml double cream
- 6 tbsp icing sugar
- 2 tsp vanilla extract
- 500g strawberries, halved or quartered
- 8 jars with lids
- Blitz the biscuits to crumbs in a food processor or in a bowl with the end of a rolling pin. Divide the biscuit crumbs between the jars.
- In a large bowl, whisk the cream cheese, cream, 5 tbsp icing sugar and the vanilla extract until softly whipped. Tip half the strawberries and the remaining sugar into another bowl and crush with a fork to a purée. Ripple the purée through the cream and divide between the jars.
- Top each cheesecake with remaining strawberries, secure the lids and chill until ready to pack up. Transport in a cooler bag.