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Privacy NoticeWith sunnier skies and longer evenings now upon us, it’s safe to say that spring has well and truly sprung and summer is on the horizon. And while the brighter weather may mean that it’s time to dust off the suncream and grab the sunnies, it’s also an invitation to dig out your trusty picnic blanket and make the most of the great outdoors. Whether you choose to pop down to your local park, head for the countryside or even just settle down in the privacy of your own back garden, enjoying a picnic is something that can be done (almost) anywhere! So haul your hamper out of its winter hibernation and grab some gingham as Victoria Gray shares some of her most indulgent but simple picnic recipes… Pressed picnic sandwich SERVES 2
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Gluten-free recipes from best-selling chef including beef tacos and pikelets
Get exclusive celebrity stories and fabulous photoshoots straight to your inbox with OK!’s daily newsletter. Ingredients 400g rye sourdough boule loaf 100g baby leaf spinach 140g roasted red pepper 140g sun-dried tomatoes, drained of oil 200g mozzarella, sliced 100g prosciutto, sliced Method Slice off the top of the sourdough boule. Scoop out the inside of the loaf and some of the bread from the lid. Layer half of the spinach, roasted peppers, sun-dried tomatoes, mozzarella and prosciutto inside. Repeat. Put the lid back on the loaf and wrap firmly with clingfilm. Place an upside-down plate on top, and weigh it down (with a tin of beans, or similar) to press the layers together. Place in the fridge for a few hours or ideally overnight. Pesto and asparagus tarts SERVES 6
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Ingredients 150g asparagus 374g ready-rolled shortcrust pastry 4 tbsp pesto 2 tbsp pine nuts 100g feta cheese, crumbled Sea salt and ground pepper 1 medium egg, lightly beaten Method Preheat the oven to 200C/180C fan/gas mark 6. Trim the woody ends of the asparagus and slice in half, lengthways. Cook the asparagus in boiling water for 1 minute. Drain and refresh in cold water. Set aside. Unroll the pastry and cut into 6 rectangles. Using a sharp knife, score a border on each tart, 1cm from the edge. Spread the pesto inside each border and divide the cooked asparagus between the tarts. Scatter with the pine nuts and the feta cheese, and season with salt and freshly ground pepper. Brush the pastry borders with the beaten egg. Transfer to the oven and bake for 15-20 minutes, until the pastry is golden. Beetroot and roasted tomato layered salad SERVES 2
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Ingredients 150g cooked beetroot 150g cherry tomatoes 1 tbsp honey 1 tbsp pine nuts 1 tsp chilli flakes Sea salt and freshly ground black pepper 100g mixed salad leaves 150g mixed rice and grains For the dressing Juice of 1/2 lemon 1 tbsp balsamic vinegar 1 tbsp olive oil 1 tsp wholegrain mustard 2 tsp honey Method Preheat the oven to 170C/150C fan/gas mark 3. Slice beetroot into bite-sized pieces and cut tomatoes in half. Place them in an ovenproof dish, drizzle with the honey and sprinkle with the pine nuts and chilli flakes. Season with sea salt and freshly ground black pepper. Bake in the oven for 15-20 minutes until soft and beginning to caramelise. Remove from the oven and allow to cool. Cook the rice and grains according to the packet instructions. Once cooked, allow to cool completely. Layer the ingredients, starting with the mixed salad leaves, between two Kilner jars. Whisk all the dressing ingredients together and pour over the salads. Strawberry shortbread bites MAKES ABOUT 16
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150g plain flour, plus extra for dusting 100g butter, chilled and cubed 50g caster sugar, plus 2 tbsp for sprinkling 100ml double cream 1/2 tsp vanilla extract 200g strawberries, halved Method Place the flour, butter and sugar into a mixing bowl. Use your hands to combine until the mixture looks like breadcrumbs. Press the crumbs until they come together as a dough. On a lightly floured surface, roll out the dough until it’s about 1/2cm thick. Stamp out the shortbread rounds, using a 4cm diameter cookie cutter. Re-roll and stamp out any leftover dough. Place the stamped-out shortbread on a lined baking tray and allow to chill in the fridge for 20 minutes. Heat the oven to 170C/150C fan/gas mark 3. Bake the shortbread for 15-20 minutes until golden. Remove from the oven and then allow to cool. Add the cream to a mixing bowl, with the vanilla extract. Whisk until it forms soft peaks. Spoon the cream onto the shortbread and top with the strawberries. For all the latest lifestyle news, sign up to our daily newsletter here.Story SavedYou can find this story in  My Bookmarks.Or by navigating to the user icon in the top right.Follow OK! MagazineFacebookTwitterCommentMore OnFood
