Make the most of the warmer weather while you can and celebrate with a picnic! July is National Picnic Month so you have 31 hopefully sun-filled days to pack a basket and head outdoors to enjoy the summer sun and your favourite picnic bites.
Picnics, in some shape or form, have been popular for a few centuries., with the public marvelling about being able to escape their homes and enjoy the outdoors. Today, there is still something special about being able to eat outside; for us Brits its akin to being on holiday!
There are plenty of ways to experience the delights of informal al fresco dining, from finding a local picnic sport with family & friends to watching a sporting event or even a camping holiday. Whether you're a stickler for traditional British picnic foods like scotch eggs and cocktails sausage, or whether you prefer something a little more continental like arancini or focaccia, there are literally thousands of recipes and snack ideas out there to make sure you have the best picnic ever.
Need some inspiration? We've got a delicious recipe for you to try that is sure to be a crowd-pleaser.
A quiche is always guaranteed a place at a British buffet or picnic, whatever the flavour. Try this simple but tasty recipe so you can add a home-made touch to your feast.
You will need:
- 180g plain flour (pastry)
- 100g diced butter, cold (pastry)
- 1 medium egg yolk (pastry)
- 400g cherry tomatoes
- olive oil
- 90g pancetta rashers (or lardons)
- 100g parmesan
- 3 eggs plus 5 egg yolks
- 250ml double cream
- food processor
- tartlet tins
Before you start, heat your oven to 200C/180C fan/gas mark 6.
- Put the tomatoes in a roasting tin with olive oil and any seasoning. Roast in the oven to 25 minutes until they start to shrink. Leave on the side to cool.
- Fry the pancetta with until golden. Leave on the side to cool.
- To make the pastry, pulse the flour and a pinch of salt in the food processor. Add the diced butter and blitz until it forms a fine crumb. While the processor is going, pour in 3 tablespoons of ice-cold water along with 1 egg yolk. Mix until a dough is formed.
- Remove the dough from the processor and roll into a lump, cover with cling film and chill for 30 minutes.
- Dust your worktop with flour and roll the dough to a thin layer. Line the tins with pastry by cutting a circle slightly larger than the tin (us a bowl to help you).
- Press the pastry into the fluted edges and trim any excess. Once they're all line, chill again for 30 minutes.
- Cover the tart cases with greaseproof paper and baking beans and bake for 10 minutes. Then remove paper & beans and back fro a further 5 minutes. Brush cases with egg white.
- Scatter in a layer of parmesan in each case, followed by the pancetta and tomatoes. Top with more cheese.
- Beat the remaining eggs, cream, basil and seasoning in a bowl. when whisked, pour the egg mix over the cases and bake for 20-25 minutes. Allow to cool and then store in the fridge.
Now you have a recipe sorted, you'll need the perfect picnicware. Head over to our picnic page to find the best cool bags, drinks bottles, and everything you'll need for a fabulous picnic.
So gather your family and friends, get cooking (or buying) and head outdoors to celebrate National Picnic Month.