Picnics are the perfect way to enjoy el-fresco dining and can be simple or very elaborate affairs.
Whether you are home-baking or buying your picnic, try and keep a few fresh and healthy choices alongside the less healthy options. Keep in mind that less packaging is better for the environment and try and keep single use plastics to a minimum.
Preparing food into portions makes for an easy life – make carrot sticks, melon wedges, and slice up cakes before you go.
With all this sorted you can enjoy your picnic and focus on what really matters.
Here is a recipe from my allergy cookbook for you to make the morning of the picnic – it is really easy and quick…
To make a savoury version omit the sugar and add spinach and cheese, fried onion, or sundried tomatoes.
Suitable for gluten free, dairy free, egg free, vegan and nut free diets when using suitable alternatives.
230g/8oz self-raising flour (or gluten free flour)
40g/1½oz margarine (or dairy free or vegan margarine)
½ teaspoon salt
1 teaspoon baking powder (or gluten free baking powder)
¼ pint milk (or milk alternative)
Sultanas/cherries – optional
Tanya Wright is a Specialist Allergy Dietitian her latest cookbook is available from www.tzlaces.com or by emailing the Editor for details.