Try These Family-Friendly Picnic Recipes

Preheat the oven to 180C/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 two 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. 

Sift the flours into a large mixing bowl and make a well in the middle. Into the well go the butter, lard and a pinch of salt. Gently rub the flour, butter and lard together with your fingertips until the mixture resembles breadcrumbs, then add three to four teaspoons of water and the egg yolk. Bring the mixture together until it is smooth and formed into a ball. You could do this in a food processor if you wish. Wrap the pastry in cling film/plastic wrap and chill in the fridge for at least 30 minutes.

Preheat the oven to 200C/Gas 6. 

On a floured surface, roll out the pastry thinly to a rough circle and use it to line the prepared tart pan. Cut off any excess overhang, prick the base with a fork, then chill for 10 minutes. Line the chilled pastry case with baking parchment, fill with baking beans and bake in the preheated oven for 15 minutes. Remove the parchment and beans, then cook for a further four to five minutes until the pastry is golden. Lower the oven temperature to 190C/Gas 5.

For the filling, melt the butter in a large heavy-based frying pan/skillet and sauté the onion and courgettes. When golden, spread over the pastry case and sprinkle over a good handful of grated cheddar.

In a large mixing bowl, beat the eggs, crème fraîche, cream and lemon juice and zest together, then stir in most of the remaining cheese (leaving enough to sprinkle over the top of the quiche). Pour the creamy filling over the courgettes, right to the top of the pastry case, then sprinkle over any remaining cheese. Bake in the oven for 35 minutes until the top is soft set and golden brown. 

Allow the quiche to cool before slicing into wedges to pack for your picnic.

Slice the tomatoes into slices one-centimetre thick. Discard the top and tail ends so you have even slices. Lay the slices flat on a large dish, sprinkle generously with salt and pepper and drizzle with olive oil and a squeeze of lemon juice. Leave to one side at room temperature until needed.

To make the cucumber salad, top and tail the cucumber and peel if it is thick skinned. Quarter it lengthways, then dice it. Transfer to a mixing bowl, along with the drained pineapple chunks and mix together. Roughly chop the dill leaves, discarding any tough stalks, and sprinkle over the salad. Season lightly with salt and pepper and give it a final mix.

For the herby quinoa, rinse the quinoa in a sieve/strainer under cold running water, then transfer to a saucepan. Cover the quinoa with the boiling water until it is just covered and set over medium heat. Cook for 15–20 minutes until the grains are tender, then drain well and let cool.

Add the herbs, garlic and capers to a food processor and chop on a pulse setting, but make sure you don’t purée the mixture. Add the lemon juice and olive oil and season, then pulse again until everything is combined. Crumble the feta over the cooled quinoa, pour over the dressing and mix. 

You are now ready to build your jars. Spoon two to three tablespoons of grated beetroot into the bottom of each jar, then lay about three segments of orange over the top. Next comes two to three tablespoons of cucumber salad; gently press it down so it evens out. Place a slice of tomato into the jar (reserving the oil and lemon dressing from the tomato plate). Add four to five tablespoons of quinoa salad next, followed by two to three tablespoons of grated carrot, then a good handful of rocket and a sprinkling of sunflower seeds on top. Drizzle with the reserved olive oil and lemon dressing and seal the jar lids.

Preheat the oven to 200C/Gas 6. 

Put the butter, syrup, condensed milk and sugar in a pan and place over medium heat until the butter has melted, the sugar has dissolved, and you have a sweet and sticky mixture. 

Add the oats and stir well until the oats are well coated with the mixture. Add the raisins and mix to combine.

Pour (or spoon) the mixture into your prepared baking pan and spread out evenly, making sure the top is flat. Sprinkle over the pumpkin seeds. Bake in the preheated oven for 20–25 minutes. 

Allow to cool completely, then cut into 12 squares. Pack in an airtight container (you can use parchment paper between layers) to take on your picnic.