Easy picnic recipes

Picnic buffet
good food to go

However, as you’ve landed on this page, let me try and give you an idea or two right now!

This herby chicken recipe is good because you can eat it outdoors in any season of the year. After cooking it you can keep it warm in a thermal container (with a wide opening) or wrapped in plenty of foil. Serve in bread rolls. Alternatively, you can serve it cold at your picnic with any kind of salad or coleslaw.

• 2 whole, skinless, chicken breasts
• half a small onion, peeled and finely chopped
• a small clove of garlic, peeled and finely chopped (optional)
• 2 tablespoons of dried mixed herbs (or make up 2 tablespoons from any dried herbs you have in your cupboard: parsley, chives, chervil, thyme, tarragon, basil, rosemary, oregano etc).
• a tablespoon of oil (preferably olive oil but any cooking oil will do)
• salt and pepper or paprika

First of all pre-heat an oven to 190 degrees C or 375 F.

Then mix the herbs with the chopped onion, garlic (if using) and salt and pepper in a shallow bowl. Put the oil in another bowl.Dip each chicken breast into the oil to coat lightly and then roll around in the herb mixture – the chicken that is, not you!

Place on a non-stick baking tray, sprinkle with any remaining herb mixture and bake for 30 – 40 minutes depending on the size and thickness of the breasts.

Take out of the oven and slice a breast in two to check it is fully cooked and not pink. Cook for longer if it is still pink.

You’ll find more chicken recipes for picnics HERE.


Another easy picnic recipe is an all-in-one salad meal like this lovely combination, which serves 2 as a main or use it for 4 as an appetizer:

• 6 thin slices of Parma or prosciutto ham
• 60 grams of peeled prawns
• 60 grams of salad leaves such as rocket (arugula)
• a few sprigs of parsley
• 60 grams of Parmesan cheese shavings (I use a vegetable peeler to shave a block, or buy ready shaved)

Pile the salad leaves into a container (or one each if you are backpacking), tear the ham and scatter among the leaves. Then put the prawns and cheese on top and cover. Keep cool.

Carry some vinaigrette dressing in a small, separate, leak-proof container. If you want to make your own, mix this easy one:

Mash half a finely chopped clove of garlic with a few pinches of salt, add 2 tablespoons of virgin olive oil, a teaspoon of Balsamic vinegar and some ground black pepper.

Pour the vinaigrette over the salad and eat!

If you don’t even want to bake or put together an easy picnic recipe then I suggest you simply buy a big piece of runny Camembert cheese or some Manchego, a nutty sheep's milk cheese from Spain. Then add some Parma ham, sliced wafer thin, or slices of Bresaola. Throw in some green and purple olives, swimming in virgin olive oil and herbs, and lots of fresh crusty bread.

Add a bottle of chilled white wine or juice wrapped in ice-bags and wet washcloths (to be used on sticky fingers later) – or find a picnic spot beside a stream or river, where you can chill the wine!

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