Picnics Indulge your nostalgic side this summer and set off for a good old-fashioned picnic. Roll up a travel rug or two and pack a picnic basket with some of your favourite things.

In this article

Travel-friendly food Thinking outside the hamper

Sweet sensations Spontaneous suggestions

Play it safe

Picnicking has always been a great British tradition in summertime, whatever the weather, from simple sandwiches by the sea to a gourmet hamper and champagne.

Whatever and wherever you'll be picnicking, finger or fork food is the way forward. Tarts, quiches, pasties, terrines and frittatas make perfect picnic fodder, as do salads based on rice, pasta, noodles, couscous, quinoa and other grains. Beans and pulses such as chickpeas and broad beans also work well.

Think beyond the mayonnaise-heavy salads sold in many supermarkets and look to the Mediterranean and Middle East for more flavoursome inspiration. Favour fruity olive oil, lemon and lime juice, fresh herbs, toasted nuts, garlic, chillies and spices for flavour and try natural yoghurt or mascarpone instead of mayonnaise.

• Stuffed baby peppers by Gennaro Contaldo
• Olive and pepper tart by Ursula Ferrigno
• Asparagus and crème fraîche tart by James Martin
• Courgette, tomato and basil tart by Mary Cadogan
• Quiche Lorraine by James Martin
• Butternut, pecan, ricotta and sage pasties by Peter Gordon
• Coarse pork and herb terrine by Rick Stein
• Manuela's aunt's torta verde by Sophie Grigson
• Frittata selection by Nigella Lawson

Salads

• Rice noodle salad with lemon tofu by Silvana Franco
• Chickpeas with pomegranate molasses by Sam and Sam Clarke
• Couscous with spring vegetables by Claudia Roden
• Grilled aubergine salad by Sam and Sam Clarke
• Trout, beetroot and bean salad by Good Food Magazine
• Cool bean salad by Rick Stein
• Broad bean, feta and mint salad by BBC Food
• Asparagus with mint, parsley and honey vinaigrette by Sophie Grigson
• Minted feta, rocket and olive pasta salad by Jo Pratt
• Potato salad (mayonnaise-free) by Jo Pratt
• Oriental chicken salad by Jo Pratt

For a quick dip or sandwich filling, drain a tin of good quality tuna of its oil, add finely diced red onion, a pinch of dried chilli and just enough good quality mayonnaise to bind. Season with salt and freshly ground black pepper and stir in a few freshly torn basil leaves. Spread generously on slices of dense, wood-fired bread or white baguette or serve with slices of crisp, raw vegetables such as peppers and young courgettes.

Some foods were meant to travel and some just weren't. But with a bit of thought, most of your favourite foods are versatile enough to translate into portable portions.

Soup may not seem the obvious choice for a picnic, but chilled soups such as Spain's red or white gazpacho, or a pale-green pea soup, epitomise summer eating. Transport it in an empty drinks bottle or vacuum flask and pour into small cups or glasses to serve.

Another surprise contender is bruschetta; if you assemble on arrival, the bread won't turn soggy. Pack lightly toasted slices of ciabatta and focaccia in an airtight container and spoon on various toppings when ready to eat.

Ripe beef tomatoes and avocados also travel well. Leave them out of the cool box to warm up during the journey then slice onto a plate, drizzle with extra virgin olive oil and season.

• White gazpacho soup by Simon Rimmer
• Chilled pea and mint soup by Antony Worrall Thompson
• Chilled tomato and avocado soup by British Tomato Growers' Association
• Greek salad on bruschetta by Lesley Waters
• Tomato, basil and olive bruschetta by Lesley Waters
• Roasted red pepper bruschetta by Gino D'Acampo
• Tomato, olive and roasted artichoke bruschetta by Brian Turner

Don't forget something for afters. Sponge cakes, tray bakes, muffins, cookies, tarts and fruit make ideal picnic puddings.

For something special and super-summery, make your own jelly. Try seasonal berries and fruits, with an alcoholic twist for grown-ups. Pour individual portions into small jam jars, leave to set, then screw on the lids and transport in your cool box.

• Chocolate fridge cake by Annabel Karmel
• Chocolate and raspberry brownies by Sue Lawrence
• Lemon drizzle muffins by James Martin
• Intense chocolate cookies by Nigella Lawson
• Rocky road crunch bars by Nigella Lawson
• Plum and almond tart by Angela Hartnett
• Peach and champagne jelly by James Martin
• Sparkling jelly by Antony Worrall Thompson

If you wake up to discover the perfect summer's day is in full swing then try some of the following ideas for a prep-free feast. Throw in some fresh breads, cheese, seasonal fruits and something to drink and you're ready to go.

• Meat - slices of cured meats and sausages such as prosciutto, serrano ham, bresaola, salami, chorizo, and traditional British cooked hams; pâtés and terrines; good quality pre-cooked sausages, chicken and satay skewers.
• Fish - smoked salmon, trout and mackerel (the latter tastes great with baby beetroot and horseradish); hot-smoked trout and salmon fillets; dressed crab; pre-cooked prawns (don't forget to grab a lemon for squeezing).
• Veggie - ready-made dips; vegetarian pâtés; pre-cooked tarts and quiches; antipasti such as roasted, marinated artichokes, aubergines, peppers and semi-dried tomatoes.
• Sandwiches - obvious maybe, but to some a picnic just isn't a picnic without them. Hold off adding the salad ingredients until you arrive, to avoid soggy bread.

Most foods need to be eaten within an hour or two of being removed from the fridge. If you're travelling further than your garden gate then you'll need a cool bag or cool box (many supermarkets sell their own brand affordable cool bags) and ice blocks.

If you don't have ice blocks, or to keep things extra chilled if you do, buy a bag of ice - it will keep food cool during the journey and provide you with ice cubes for drinks and chilled soup. Alternatively, freeze individual bottles of water or diluted cordial or squash drinks. Pack them with the food to keep it cool then enjoy a slushy iced drink later.

Follow a few basic rules to ensure your picnic food stays safe:

• Leave food in the fridge until the last possible minute, then transfer to a cool bag or cool box and keep it chilled until you're ready to eat.
• If in doubt, throw it out. If you're worried that the food has been sitting in the sun for too long and may be unsafe, don't eat it.
• Always wash your hands before preparing food and before eating. Take disposable travel wipes with you in case there's nowhere to wash your hands.
• When you're eating outdoors try to keep food covered whenever possible. This will protect it from insects, birds and pets, which can carry bacteria.