AL FRESCO FUN

These recipes are perfect for portable meals in the sunshine, even if you are just heading out to the garden!

Portable picnic offerings for kids and adults alike

If you're taking this to a picnic, you can either pack each element of this separately and assemble when you arrive, or arrange everything on a platter and wrap very tightly in cling film. n Serves 6-8 n Prep 30 mins n Cook 8 mins

4 eggs

2-3 tbsp mayonnaise pinch of cayenne pepper

200g cooked salmon

100g hot-smoked salmon

6 small rolls, halved

3 tbsp soft cheese

100g smoked salmon

1 lemon, ½ zested and ½ cut into wedges 2 tbsp Greek yogurt

1 tbsp chopped dill or chives ½ cucumber, peeled and sliced bread, soft rolls or wraps, to serve

1 Hard boil the eggs by cooking them in boiling water for 8 mins, then cool quickly under cold running water and peel. Halve the eggs and pop the yolks into a bowl. Mash the yolks with the mayonnaise, cayenne pepper and some seasoning. Spoon or pipe the mixture back into the egg halves and put on the platter.

2 Flake the cooked salmon into large chunks and put it on a platter with the hot-smoked salmon and the eggs.

3 Spread the bottom half of the rolls with the soft cheese, then add the smoked salmon and a squeeze of lemon juice. Top with the other half of the roll. Cut each in half.

4 Mix the yogurt with the dill, lemon zest and some seasoning, then stir in the cucumber. Pile the mixture into the centre of the platter. Serve with the extra bread, rolls or wraps and lemon wedges.

PER SERVING 398 kcals, fat 24g, saturates 6g,

carbs 23g, sugars 4g, fibre 2g, protein 21g, salt 1.3g