Picnic E-Book

Ryland Peters & Small

• Herausgeber: Ryland Peters & Small
• Kategorie: Lebensstil
• Sprache: Englisch

Veröffentlichungsjahr: 2025

Beschreibung

A BRIGHT and BREEZY collection of TEMPTINGLY TRANSPORTABLE RECIPES for AL FRESCO EATING. There's nothing quite like eating outdoors in warm weather. Freedom from your usual dining routines, fresh air and a sense of easy living and relaxation just cannot be beaten. So spread out a blanket on the grass or sand, kick off your shoes and unpack delicious homemade foods to enjoy with family or friends. Summer is the ultimate season for picniking – whether it's a gathering with friends in the park; a relaxed brunch for two in the garden; a nighttime open air concert or an affordable lunch for a family day out. Picnic foods should of course always be colourful, tempting and delicious, but just as importantly, practical to transport, require minimum effort when unpacked; require as little as possible in the way of utensils and of course packaging waste and plastic use kept to a minimum. The ideas in the book feature recipes for sharing boards, pasta, rice and grain salads just requiring a fork, chilled soups, bite-sized snacks and treats, and refreshing drinks to enjoy in the sunshine. Whether you are packing a cool box for the car, hopping on your bicycle with a basket, or hitting the beach with a full hamper, you'll find all the recipe inspiration you need in this perfect collection of summer recipes.

Leseprobe

Designer Geoff Borin

Editor Abi Waters

Production Manager Gordana Simakovic

Creative Director Leslie Harrington

Editorial Director Julia Charles

Indexer Vanessa Bird

Published in 2025 by Ryland Peters & Small

20–21 Jockey’s Fields      1452 Davis Bugg Road,

London WC1R 4BW           Warrenton, NC 27589

www.rylandpeters.com

email: [email protected]

Text © Fiona Beckett, Megan Davies, Ursula Ferrigno, Tori Finch, Matt Follas, Acland Geddes, Nicola Graimes, Kathy Kordalis, Theo A. Michaels, Hannah Miles, Orlando Murrin, Louise Pickford, Ben Reed, Thalassa Skinner, Lindy Wildsmith, Megan Winter-Barker and Simon Fielding and Ryland Peters & Small 2025.

Design and photography © Ryland Peters & Small 2025.

(See page 144 for full credits.)

ISBN: 978-1-78879-681-1

eISBN: 978-1-78879-702-3

10 9 8 7 6 5 4 3 2 1

The authors’ moral rights have been asserted.

All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic, mechanical, photocopying or otherwise, without the prior permission of the publisher.

A CIP record for this book is available from the British Library.

US Library of Congress Cataloging-in-Publication data has been applied for.

The authorised representative in the EEA is

Authorised Rep Compliance Ltd.,

Ground Floor, 71 Lower Baggot Street,

Dublin, D02 P593, Ireland

www.arccompliance.com

Printed and bound in China.

NOTES

• Both British (Metric) and American (Imperial ounces plus US cups) are included in these recipes for your convenience; however, it is important to work with one set of measurements only and not alternate between the two within a recipe.

• If using a fan-assisted oven, adjust temperatures according to the manufacturer’s instructions.

• You can substitute cling film/plastic wrap for beeswax wraps, silicone stretch lids or compostable baking paper for greater sustainability.

Contents

Introduction

Sandwiches & breads

Salads

Dips & deli

Sharers & boards

Pies & pastries

Sweet things

Index

Credits

Introduction

There is something hugely nostalgic about eating in the open air. Just the thought of an idyllic setting, a large comfortable rug, perhaps your most-loved book and an array of delectable bites is heavenly. For what is better than eating alfresco on a warm balmy day? Under vast open skies and with rolling hills, a windswept beach, a mountain stream or wooded parkland as your stage, a picnic has the ability to take all one’s cares away and let the great outdoors, food in our bellies and excellent company fill us with warmth and happiness.

Picnics are quintessentially associated with happy times – they represent an escape from the daily grind and a chance to let down your hair. When we open up a picnic on the beach, for example, memories might come flooding back from those special times we did this as children: the sounds from the nearby amusement park; the smell of sea air mingled with fish and chips; soft ice cream with a soggy chocolate flake; but most of all, the anticipation of discovering what was for lunch – from homemade quiches and salads to dips and dippers and sandwiches. Picture the setting: the motley collection of baskets and bags; buckets and spades; towels and wind breaks; and all the provisions needed for a perfect picnic.

Where the word picnic derived from no one can be sure. It could be old English for ‘pot luck’ where all attending would bring a dish, or the word may be derived from French piquer ‘to pick’ and nique, ‘a thing of little importance’, although you would be hard pushed to say a flaky meat pie was of little importance! One thing is for sure, the art of picnicking is long established and much loved.

The joy of eating outdoors is that it can be as simple or as glamorous as you like. While organizing a picnic on a grand scale is about delegation and organization, a small rustic picnic can be equally as wonderful, with just a blanket or two, some cheese sandwiches and, of course, some good company to share them with. The most wonderful thing about picnicking is that there are few rules, you can go as wild or as tame as you like. Either way, just packing a hamper full of things you have made to share with the people whose company you most enjoy is delicious in itself, and if you stick to a theme and use savvy ways to transport and present your picnic, it needn’t be a headache.

Three Frittatas (see pages 76–77)

This book is a tribute to the picnic in all its forms, be it a family day at the beach, a trip out in the car to a popular wild spot with a flask of tea and a hunk of cake, or a cheerful party with friends. A picnic is one of life’s simple pleasures – they are about relaxing in the great outdoors and enjoying time with family and friends. Mostly, they are a way of appreciating the good things in life.

Live. Love. Picnic.

Of course, one of the most important factors of a picnic is the feast – whether you are preparing an intimate picnic for two or a gathering of ten, within these pages you will find recipes and inspirations for any alfresco occasion.

Planning your picnic

If you plan your picnic well, you are in for success. Picnics should, for the most part, be informal gatherings, but even the simplest of picnics will benefit from a little bit of forethought.

First and foremost, find your idyllic picnic location. This can be the rolling countryside, a city park, a windswept beach, a wooded glade, beside a beautiful river or anywhere else with a pleasing outlook. Check it out first. A place you once visited years ago may have changed and it would be most disappointing to reach the destination in mind and find a great sprawling superstore in situ. Check suitability for all those involved. Of course, an idealistic spot by a large river sounds divine, but if there are young children with you, will you need eyes in the back of your head? Perhaps a wide open country park would suit better?

The next step is choosing a theme, if you want one. You could choose anything from a rustic French feast or exotic Middle Eastern-inspired spread to a romantic getaway for two or luxury extravaganza for a truly special occasion. How about a foraging picnic? Perfect for a crisp autumn morning after the rains, including wild mushroom picking and hunting in bushes and trees for nuts and berries. Or even a breakfast picnic? Take a frying pan/skillet on an early morning walk and set up a camp fire to cook your breakfast on.

Check out the weather a few days before and again on the day. Online weather reports are best, which can give you an hour-by-hour account if the sunshine seems a little haphazard. Even if the forecast doesn’t show sun all day, don’t despair, it doesn’t mean your picnic will be a wash out – simply get prepared with a gazebo or take extra sweaters to pop on when the sun goes behind the clouds.

You could warm up your picnic with a game. Think ahead and try to incorporate other activities around the food, such as a ramble or hike or some outdoor games. Frisbee is always a fun option and obviously a frisbee is light and easy to carry. Other ideas could be a game of rounders, baseball or cricket, hide and seek is great for a teddy bears’ picnic, and how about hosting a sand-castle building competition if you’re heading to the beach for the day?

Before you leave, plan your route if the location is some way away, making sure you get there in plenty of time so you can enjoy the surroundings. And if you plan on having a wee tipple, make sure you designate a driver to get you home safely.

When preparing the picnic, think about what you can make in advance to save time on the day. While salads and desserts often need to be made on the day, pies and cakes can be prepared a day or two before. And if you are really pushed for time, opt for a barbecue so you can simply make a marinade and salad beforehand and prepare the rest of the meal on site over hot coals.

Become a list-ologist and jot down all the food, drinks and accessories you need to take. Tick off as you go and use savvy ways to store and transport the food and any other items.

Lastly, when you get to the destination and set up the feast, don’t forget to relax, take your shoes off, enjoy the moment and pour yourself a large glass – you deserve it.

Sandwiches & breads

Chicken, mango & cucumber ciabatta

This fresh and fruity sandwich really sings of summer, and it’s such a great way to use up your leftover roast chicken. If you happen to have a lovely ripe mango just waiting to be used, it will be delicious here, but you can always use mango chutney instead – that way it can be enjoyed all year round!

1 ciabatta

130–150 g/4½–5½ oz. leftover cooked chicken

70 g/2½ oz. cucumber

60 g/2 oz. fresh mango or mango chutney

60 g/4 tablespoons natural/plain yogurt

4 sprigs of fresh mint

4 sprigs of fresh coriander/cilantro

sea salt and freshly ground black pepper

Serves 2

Preheat the oven to 200°C (400°F) Gas 6.

Once hot, pop the ciabatta in the oven to warm up for 5 minutes.

Prepare all of your ingredients by slicing the chicken, thinly slicing the cucumber, peeling and slicing the mango and seasoning the yogurt with salt and pepper. Remove the mint leaves from their stalks (pop the stalks in a jug/pitcher of water to give you flavoured water). Leave the fresh coriander whole.

When the ciabatta is warm, cut it in half to make two portions, then slice each portion open and start loading them up, in whatever order you like. Wrap each half in greaseproof paper ready to transport.

Rustic picnic loaf

With a sumptuous filling of mozzarella and roasted vegetables, a large wedge of this picnic loaf is a meal in itself – perfect fast food on the go! The actual amount of filling needed will depend on the size of the loaf you use, so the given quantities are guidelines only.

1 par-baked baguette

1 spring onion/scallion, finely chopped

1 tablespoon finely chopped fresh mint

1 tablespoon finely chopped fresh basil

1 tablespoon olive oil

freshly squeezed juice of 1 lime

a handful of baby spinach leaves

char-grilled/grilled peppers preserved in oil, thinly sliced

200 g/7 oz. buffalo mozzarella, thinly sliced

15–20 stoned/pitted black olives

sea salt and freshly ground black pepper

Roasted vegetables

150 g/5½ oz. vine cherry tomatoes

1 courgette/zucchini, ends removed and cut into batons

2 tablespoons olive oil

1 tablespoon balsamic vinegar

2 teaspoons caster/ granulated sugar

Serves 2

Preheat the oven to 180°C (350°F) Gas 4.

Start with the roasted vegetables. Put the tomatoes and courgette in a roasting pan and drizzle with the olive oil and balsamic vinegar. Sprinkle with the sugar and season with salt and pepper. Bake the vegetables in the preheated oven for 25–30 minutes until they are very soft. Set aside to cool in the pan, reserving any juices as they will be added to the dressing.

Bake the bread according to the packet instructions, then leave to cool. Once cool, slice open the baguette. Gently pull out the inside of the bread so that you have a hollow crust with a thin layer of bread inside, making sure that you do not make any holes in the crust.

Put the roasted tomatoes and courgette in a bowl with the spring onion, mint and basil. Whisk together the oil and lime juice and the roasting juices from the pan, season with salt and pepper and pour over the vegetable and herb mixture. Gently fold together so that the vegetables are well coated with the dressing.

To fill your loaf, begin by lining the bottom and sides with some spinach leaves as these will prevent the filling from making the bread soggy. Cover the base with a layer of red peppers, then spoon in some of the tomato mixture, pressing down with the back of a spoon. Top with mozzarella slices and sprinkle over half of the olives. Repeat the layers until the loaf is very fully and firmly packed, then finish with a layer of spinach leaves. Close the baguette and wrap the bread tightly in cling film/plastic wrap. Chill for 2 hours.

Unwrap and cut into slices to serve. (Transport the loaf wrapped in the cling film and cut it on your picnic for best results.)

Grilled halloumi & Mediterranean vegetable stack

Roasted vegetables and halloumi make a wonderful amalgamation of tastes and textures, but be careful not to overcook the halloumi, as this can make it a little rubbery and squeaky (but still delicious though). You will need some cocktail sticks to keep these stacks together while transporting them to your picnic or you could pack the elements separately and assemble them in situ.

1 large aubergine/eggplant

3 small courgettes/zucchini

1 large red onion

2 red (bell) peppers

3–4 tablespoons olive oil

3 large sprigs of fresh rosemary

freshly squeezed juice of ½ lemon

2 x 250-g/9-oz. blocks of halloumi, sliced

sea salt and freshly ground black pepper

cocktail sticks/toothpicks

Serves 6

Preheat the oven to 220°C (425°F) Gas 7.

Slice the aubergine and the courgettes widthways into 1 cm/½ inch thick slices. Chop the onion into eight wedges. Lastly, chop the peppers in half, remove the seeds and cut into 1 cm/½ inch thick strips.

Drizzle a little olive oil on a baking sheet and arrange the vegetables with the rosemary sprigs on top. Drizzle over more olive oil, making sure there is plenty on the aubergine slices as they tend to dry out in the oven, and season very well with salt and pepper. Roast in the preheated oven for 30–40 minutes until the vegetables are tender and lightly browned on the outside. Leave to cool before squeezing the lemon juice lightly over all of the vegetables.

Brush a ridged griddle/grill pan with olive oil and set over medium–high heat. Cut each block of halloumi lengthways into six slices and cook on the griddle for 30 seconds on each side until lightly golden lines appear.

To assemble, start with a slice of the halloumi cheese on the bottom, then layer up your vegetables and top with a second slice of halloumi. Repeat to make six stacks. Secure with cocktail sticks to keep the stacks together whilst transporting, but remember to remove them before serving!

Caramelized pork ban mi baguettes

Walking down a street in Vietnam it is quite common to see a street vendor selling baguettes. A ban mi is an eclectic mix of classical European ingredients – pork, pâté and baguette – with Asian influences, including herbs, pickled vegetables and soy sauce added in. There are quite a few elements to this recipe but it is totally worth the effort.

300 g/10½ oz. pork fillet/tenderloin

1½ tablespoons fish sauce

1 tablespoon honey

½ tablespoon brown sugar

1 tablespoon soy sauce, plus extra to serve

¼ teaspoon sesame oil

1 garlic clove, crushed

1 teaspoon crushed/minced ginger

2 large pieces of baguette

pork liver pâté, to taste

a handful of lettuce leaves

a bunch of fresh coriander/cilantro

a bunch of fresh mint

1 red or green chilli/chile, thinly sliced

ground black pepper

Pickled vegetables

4 tablespoons caster/granulated sugar

¾ teaspoon salt

4 tablespoons rice wine vinegar

1 cucumber, thinly sliced

1 carrot, very thinly sliced

½ mooli/daikon, thinly sliced

2 shallots, diced

1 green chilli/chile, sliced

Makes 2

To make the pickled vegetables, put the sugar and salt in a saucepan with 4 tablespoons water and heat gently until boiling, stirring until the sugar has dissolved and a syrup has formed. Add the vinegar and leave to cool.

Put the cucumber, carrot, mooli, shallots and chilli in a small bowl and cover with the syrup mixture. Leave in the refrigerator for up to 3 hours before using.

Slice the loin of pork into slices about 5 mm–1 cm/¼–½ inch thick, put in a bowl and marinate with the fish sauce, honey, brown sugar, soy sauce, sesame oil, garlic, ginger and a pinch of black pepper. Mix really well and leave in the fridge for 30 minutes for the flavours to infuse.

Either on a barbecue/grill or in a very hot griddle/grill pan, cook the pork slices for 2 minutes on each side until charred and caramelized, then set aside to cool.