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Al Fresco Dining, Veggie Magazine, June 2015

The June 2015 issue of Veggie Magazine features my top tips for al fresco dining, perfect picnics and vegetarian barbecues.

The essential ingredients to make a perfect picnic are location, sunshine and simplicity. For simplicity and a stress-free picnic, choose food that you can make in advance, so no worries on the day. I like to make Spanish tortilla as it’s great cold, holds together well and can be eaten with fingers. Make it large and thick and for the very hungry, a tortilla sandwich will fill them up. If there’s a barbecue, I bring haloumi, as it doesn’t melt on the barbecue. Take lots, as you will find non-veggies will love it too. Pasties – such as Turkish fataya with light yoghurt pastry and filled with feta, peas and mint – are always popular and can be made in advance. Muffins, savoury and sweet are great as they have their own portable paper cases. Finally, do include fruit and vegetables that you can nibble on, such as bunches of grapes, strawberries, cherry tomatoes, and crunchy gem lettuce. They’re easy and delicious.

In Our Kitchen, Veggie Magazine, May 2015

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