In the Ham­per...

Evergreen - - Feast Of Family Favourites -

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

DERRICK FUR­LONG

En­joy­ing a pic­nic at a clas­sic car show in Lin­colnshire.

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