Summer is upon us and with lockdown rules being eased, our minds turn to spending time with family and friends. Observing social distancing while we do so is easier to achieve outdoors, so picnics take the spotlight.

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.

Picnic checklist

• Carrying the picnic – will you be walking first and carrying your picnic? – if so share the load
• How will you pack your picnic? – careful packing will prevent squashing soft fruits
• How will you keep your picnic and drinks cool?
• Are you taking too much/too little food/drinks?
• Have you catered for special diets? – snacks, mains and a dessert?
• Don’t pack chocolate on a hot day – it will melt!
• Tighten lids to prevent spillages
• Are you taking plates, cutlery and serviettes – or making do?
• Don’t take glass that could break and be a hazard
• Do you need a shade/chairs/blanket?
• If you are taking a pet – take water/food and a bowl
• Maybe you are having a BBQ picnic – check out the rules and remember SAFETY FIRST

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.

Scones

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)

28g/1oz sugar

¼ pint milk (or milk alternative)

Sultanas/cherries – optional

1. Wash your hands
2. Heat oven to 180c
3. Rub margarine into the flour
4. Add salt, sugar and baking powder (and cherries/sultana’s if used)
5. Add the milk and mix to a dough
6. Flatten out on a clean kitchen surface/board
7. Cut out into 8 scones – place on a tray
8. Cook for 10 minutes or until golden

Tanya Wright is a Specialist Allergy Dietitian her latest cookbook is available from www.tzlaces.com or by emailing the Editor for details.