A Few Sandwiches Short of A Picnic

A Few Sandwiches Short of A Picnic

As the lockdown begins to ease, we are once again (gradually) able to leave our homes in search of greener pastures. Now, we are allowed to spend unlimited time outdoors, and many of us are starting to return to our pastimes and family traditions.

While many of us have our old familiar haunts, a change will be good for many of us – especially after having spent the past few months inside! So instead of packing the same old sarnies for your summer picnic, why not mix up your diet, as well as your routine?

If you would like to try something new while staying local, we’ve got you covered. Whether you’re a beach-goer, a hiker, or a park-bencher, we’ve matched your perfect South-West activity to a new summer menu.

You like… the Beach

Activity: Surfing at Bantham Beach

Corona’s down, surf’s up!

Outdoor activities are being reopened, provided customers keep to the 2-metre rule. One activities centre that has recently opened its doors is Bantham Surfing academy! Here, you can learn to surf, bodyboard or paddleboard.

You can also hire equipment, including kayaks, if you prefer to take an adventure on your own, or with friends or family!

Snack: Bacon-Wrapped Watermelon Bites

Fun little mouth-sized bites, perfect to bust the evening hunger pangs as the sun sets over the water!

Serves 16

Ingredients:

2 packets of bacon

½ small watermelon, cubed

Basil leaves

Cooking Instructions:

1. Preheat the oven to 190 degrees Fahrenheit.
2. Place bacon in a tray and cook for 14-16 minutes, or until cooked but still pliable.
3. Wrap around the watermelon cubes, sandwiching a piece of basil between each one. Pin in place with a kebab skewer.
4. Serve and enjoy!

Main: Vietnamese Prawn, Avocado and Seaweed Summer Rolls

A light alternative to the same-old-sarnie, these Vietnamese spring rolls are vibrant, full of flavour and full of nutrients! Serve with a refreshing glass of coconut water or experiment with a Hanoi beer for an authentic summery thirst-quencher!

Serves 2

Ingredients:

Ginger, 2 inch

Red chilli, 1 seeded and chopped finely

Fish sauce, 1 tbsp

Garlic, 1 clove, crushed

Limes, 2, juiced

Sesame oil, 2 tsp

Cooked and peeled king prawns, 9, halved

Rice paper wrappers

Coriander, 1 handful

Avocado, 1/2, finely sliced

Carrot, 1, peeled and shredded

Rice noodle vermicelli, 40g, rinsed and drained

Spring onions, 2 shredded

Edible seaweed (wakame or arame are good), soaked in warm water and drained.

Cooking Instructions:

1. Marinate the prawns in chilli, lime, sesame oil, ginger, garlic and fish sauce for an hour.
2. Dunk rice paper wrappers in warm water until softened (30 seconds roughly). Fill with prawns, noodles and remaining ingredients.

Top Tip! For a vegetarian/vegan option, omit the fish sauce and replace the prawns with cooked marinated tofu!

Dessert: Mango, Chilli and Tequila Ice Lollies

A grown-up twist on a nostalgic childhood treat, these lollipops will suit a sophisticated palette while keeping you cool and hydrated. Top Tip: Swap the Tequila for a carbonated soft drink such as Fanta or Lilt, and omit the chilli to keep young tastebuds happy!

Serves 10

Ingredients:

3-4 ripe mangoes, stoned and peeled

2 limes, juice and zest

140g golden caster sugar

¼ tsp hot chilli powder

50ml tequila

Cooking Instructions:

1. Combine all ingredients in a blender and strain.
2. Pour into a lollipop mould. Chill in the freezer for 30-45 minutes or until the liquid becomes viscous but not solid.
3. Insert the lollipop sticks and freeze until solid.
4. Remove from moulds to serve.

You like… Sight Seeing

Activity: Hiking, Fingle Bridge

If you happen to live in Devon, then you’re lucky to be right next to one of the largest areas of natural wilderness in the UK; Dartmoor.

If, however, you find yourself ending up at the Hound Tor car park every time you visit, surrounded by buses crammed full of shouting school children on their Summer daytrips, you may prefer to visit uncharted territory.

The Fingle Bridge walk is an excellent option for junior hikers, at only 4 miles long. It takes you along the river Teign, through several small, riverside beaches, which are shallow and ideal for family paddling.

From here, you can also easily visit local attractions such as Wooston Castle, Castle Drogo, or even extend your walk to visit the sculpture exhibitions in the tranquil outdoor atmosphere of Stone Lane Gardens in Chagford.

Snack: Cajun-Spiced Trail Mix

High in energy and fibre, these nuts will keep you going all day and are easy to munch on as you go! Simply keep in a bumbag around your waist or in an easily accessible pocket.

Serves 4

Ingredients:

1 cup almonds

½ cup pecans

1/3 cup pumpkin seeds

Dried fruit (optional)

1 tbsp olive oil

1 tbsp agave or maple syrup

2 tsp Cajun seasoning

1 tsp salt

Cooking Instructions:

1. Preheat the oven to 190 degrees Celsius.
2. Mix all the ingredients in a large bowl until thoroughly combined and place on a tray covered with baking parchment.
3. Roast for 15-20 minutes, stirring every 5 minutes until lightly toasted.
4. Remove from the oven and allow to cool. Store in sealed bags until ready to eat.

Main: Trail Chilli Burritos

Serves 4

A spicy, energy-dense wrap to boost your vitality when you hit the halfway milestone!

Ingredients:

1 packet of lamb mince or 250g quorn/soya mince

½ an onion, chopped

Garlic, chopped

2 tbsp olive oil

Handful of fresh coriander

1 tsp ground cumin

1 tsp ground coriander

½ tsp cayenne

¼ tsp cinnamon

1 can tinned tomatoes

3 tbsp tomato puree

Splash of old or cheap wine (optional)

Cooked rice

Whole wheat wraps

½ Avocado, sliced

6 cherry tomatoes, halved

½ bag Mixed salad

Salt and pepper

Cooking Instructions:

1. Place onion and garlic in an oiled pan over a low heat. Cook until translucent, adding the dried spices halfway through.
2. Add the mince and cook through.
3. Add the chopped tinned tomatoes, puree and wine and reduce.
4. When the chilli has thickened, season to taste.
5. Remove from heat and leave to cool.
6. When cooled, combine with the rice and spoon into wraps.
7. Add avocado, salad and cherry tomatoes, fold and secure with cocktail sticks.
8. Keep in lunchboxes until ready to eat!

Dessert: Homemade Kendal Mint Cake

A traditional energy-bar, popularised by Sir Edmund Hillary on his ascent of Mount Everest in 1953, and beloved by British hikers ever since, Kendal Mint Cake is easily made from home with this simple recipe. Top Tip: Coat with chocolate for a luxurious touch!

Ingredients:

500g granulated sugar

150ml milk

½ tsp peppermint essence

Cooking Instructions:

• Place milk and sugar in a pan and bring to the boil, continuously stirring as you do so.
• Get a bowl of cold water; test if the mixture can be formed into a ball when immersed in the water.
• If it is ready, pour the mixture into a tin and refrigerate until set.
• Cut the mint cake into bars and wrap in clingfilm to be taken with you on your walk.

You like… Enjoying the Fresh Air

Activity: Visiting A Local National Park

Over 100 of the National Trust properties are now open outdoors, making it perfect for a gentle amble around the beautifully kept gardens. If you’re not a fan of strenuous hiking, or struggle with your mobility, visiting a National Trust garden is an easily accessible way to learn local history, see somewhere new and enjoy the sunshine.

Snack: Grilled Artichokes With Lemon Garlic Aioli

A bright, fresh and sophisticated starter, ideal for a refined luncheon in a beautiful setting.

Serves 4

Ingredients:

4 artichokes, prepared, steamed and drained

2 tbsp olive oil

1 tsp salt

1 tsp pepper

Aioli

1 cup mayonnaise

1 clove garlic, minced

1 tsp Dijon mustard

Zest and juice of 1 lemon

Salt and Pepper to taste

Cooking Instructions:

1. Drizzle artichokes with olive oil, and season with salt and pepper. Place under the grill on a high heat for 4-5 minutes.
2. Combine all ingredients for aioli and season to taste.
3. Place artichokes and aioli in separate containers until ready to serve.

Main: Peach and Proscuitto Foccaccia

Nothing says summer like peach. But this time, it’s not in a syllabub or your glass of Pimms; this time, peach gets a grown-up makeover with this Peach and Proscuitto Foccaccia.

Ingredients:

360ml water

2 tsp honey

1 tsp salt

½ tsp instant yeast

120g bread flour

60g white flour

2 tbsp extra virgin olive oil

4 slices prosciutto, cut into ribbons

1 peach, sliced

¼ cup crumbled goats’ cheese

Cooking Instructions:

1. Set oven to 245 degrees Celsius.
2. Whisk honey, salt and yeast in a large bowl. Stir in both flours until fully combined and form a ball. Cover with clingfilm and put aside to rest for 12-18 hours.
3. Oil a 9x13in baking pan. Transfer the dough and brush with oil, making small indentations with your fingertips.
4. Scatter over peach slices, goats’ cheese and prosciutto. Allow to rise again for 45 minutes.
5. Bake for 15 minutes on the lower shelf of the oven. Transfer to the top shelf and bake for a further 5, or until it sounds hollow when tapped and has a golden colour on the base.
6. Allow to cool before slicing; wrap in foil for an easy picnic main.

Dessert: Banana Walnut Tray Bake

A popular dessert updated, this wartime classic is fitting for the historic venues of the National Trust. Our banana walnut tray bake recipe is easily cut into squares for portable dining.

Ingredients:

Cake

225g softened butter

275g self-raising flour

4 medium eggs

2 tsp vanilla extract

225g light brown sugar

2 tsp baking powder

2 tbsp milk

75g walnuts, chopped

½ tsp cinnamon

½ tsp nutmeg

Icing

75g softened butter

2 tsp milk

75g walnuts, chopped

225g icing sugar, sifted

1 tsp vanilla extract

Cooking Instructions:

1. Preheat the oven to 180 degrees Celsius.
2. Line a square tin with baking parchment
3. Beat all cake ingredients in a bowl until thoroughly mixed. Fill tin and smooth the top.
4. Bake for 35-40 minutes or until golden brown and light and springy on top. Leave to cool.
5. For the icing, combine all ingredients except walnuts in a bowl until smooth.
6. Spread over the cooled cake and cut into slices.

Article by Caterquip