Snack Attack: The Foods Your Next Picnic Needs

When the sun makes an appearance, it’s tempting to head straight to a beer garden for drinks with the girls. But if your pocket is a little short and you’d rather skip the crowds, a picnic with your squad is what spring days are all about.

The very word picnic makes our jeans feel that bit tighter but forget the beige buffet and check out our guide to eating al fresco with a little sass...

Someone Say Margarita?

Martha Stewart’s Margarita Melon is a revelation! Soak wedges of watermelon in tequila with a squeeze of lime and rock salt and you have yourself a thirst quenching fruity tipple.

Berry Special Salad

Strawberries and salad? No we’re not joking. Mix baby spinach leaves with sliced strawberries, crumbled feta, basil leaves and toasted pine nuts and store in a glass jar ready to pop in your basket.

Sweet Potato Falafel Bites with Smashed Avo & Chili Dip

Falafel balls are really simple to make but also readily available to pick up everywhere now. The great thing about them is they’re vegan friendly, filling and easy to eat without a knife and fork! Serve alongside an array of anti-pasti such as olives, crudités, flatbreads and hummus.

To make the dip; smash up 2 pitted avocados with the back of a fork and stir in 2 tablespoons of sweet chili sauce. Just check your brand doesn’t contain honey or gelatine so it’s suitable for your vegan pals.

Fruit Infused Water

Slice pink grapefruit and pop into cold water with a squeeze of lemon and a sprig of rosemary. By the time you get to the park the water will be infused with the goodness and flavour of the fruit for the perfect mocktail! Cheers.

Spanish Tortilla with Red Pepper Chutney

• Peel and finely slice an onion. Drizzle 2 tablespoons of oil into a small frying pan over a medium heat, add the onion until brown

• Whisk 5 eggs with a pinch of salt and pepper into a large mixing bowl. Briefly remove the pan from the heat and carefully pour the cooked onions into your bowl along with leftover boiled Jersey Royals from the night before (You’ll need about 300g, patted dry of any excess moisture) and any other leftovers you fancy.

• Transfer the mixture back into the frying pan and place it over a low heat. Cook for around 20 minutes, or until there’s almost no runny egg on top.

• Use a fish slice to slightly lift and loosen the sides of the tortilla. Carefully flip the pan over a dinner plate and tip out the tortilla then slide it back into the pan and cook for another 5 minutes, or until golden and cooked through.

• Leave the tortilla to cool down on a serving board before slicing into your tupperware ready for the feast!

Your picnic is almost party ready, finish off with homemade peanut butter brownie protein bites, pack your flip flops, your best gingham rug and you’re ready to roll!