In the Hamper...
The longer and warmer days of summer mean we can spend more time outdoors, and fresh air is guaranteed to give you an appetite. Eating outside, whether at a barbecue or picnic, is one of the season’s greatest pleasures and here’s a recipe, which is perfect picnic fare. It is one of a delicious selection featured in Favourite Picnic Recipes, compiled by Carol Wilson and published by J. Salmon ( www. jsalmon. com).
Picnic Omelette A thick, cold omelette that looks impressive cut into wedges accompanied by a crisp green salad. Ingredients 1lb new potatoes, scrubbed 5 tablespoons oil 1 onion, chopped 1 red pepper, chopped 8oz cooked or frozen spinach 6 eggs Salt and pepper Method Cook the potatoes in boiling salted water until tender. Cool, then slice thickly. Cook the onion and pepper in the oil in a frying pan for 5 minutes then add the potatoes and cook until lightly browned. Cook sufficient fresh spinach to produce 8oz ( about 1 4lb leaves) or use 1⁄ frozen, thawed, then press and drain well. Stir the spinach into the pan and cook for 1 minute. Whisk together the eggs and seasoning and pour into the pan, stirring. Cook gently for 10 minutes until set. Place the pan under a hot grill for a few minutes until the top is browned. Stand for 10 minutes then turn out on to a plate and leave to cool. Serve cold, cut into wedges.
Send your recipes, requests and food memories to: “Feast of Family Favourites”, Evergreen, The Lypiatts, Lansdown Road, Cheltenham, Glos. GL50 2JA. E- mail: editor@ evergreenmagazine.co.uk
Enjoying a picnic at a classic car show in Lincolnshire.