Picnic Life Hacks

It’s picnic season! Time to create the perfect picnic…

1. Rainbow Salad Jars 🌈 🥗

This it THE most efficient way to transport your summer salads while keeping them fresh, fresh, fresh!

Rainbow Salad In A Jar



  • Lettuce
  • Cucumber
  • Radish
  • Tomatoes
  • Chickpeas
  • Celery
  • Red Onion
  • Sweetcorn

Salad Dressing

  • 64g Greek Yogurt
  • 50g Olive Oil
  • 50g Dijon Mustard
  • 4 tablespoons Honey
  • 2 tablespoons Lemon Juice
  • 2 tablespoons Apple Cider Vinegar
  • 2 Garlic Cloves
  • 1/2 teaspoon Sea Salt
  • A pinch of Pepper


  • Combine all of the salad dressing ingredients together, season with salt and pepper, taste and add more salt and pepper if needed. If the salad dressing is too tart simply add more honey.

  • Pour some of the salad dressing in to the bottom of a clean, glass jar. Layer up the salad ingredients (see picture) and store in the fridge.

2. Baking Paper & String 🌯 🧶 🗞

When it comes to eating alfresco, baking paper and string are your new best friends. Keep those full to the brim wraps in one piece by wrapping in baking paper and tying together with string and there you have it… a mess free picnic!

3. DIY Scotch Eggs 🥚

No picnic is complete without a classic scotch egg… Perfect the mighty alfresco snack at home just in time for your next picnic!

Homemade Scotch Eggs


  • 5 Eggs
  • 250g Sausagemeat
  • 1 teaspoon Onion finely chopped
  • 1 Spring Onion finely chopped
  • Salt to taste
  • Pepper to taste
  • 50g Flour
  • 100g Dried Breadcrumbs
  • Vegetable Oil


  • Place four eggs into a pan of cold water, bring to the boil, reduce the heat to a simmer and cook for 8 to 10 minutes.

  • Mix the sausage meat with the onions, salt and pepper, cover and place in the fridge for 30 minutes.

  • Drain the eggs and leave to cool in a bowl of iced water, peel, roll the eggs in the flour and wrap in sausage meet.

  • Beat an egg in a bowl, dip the floured eggs into the beaten egg, roll into breadcrumbs to coat, place on a plate covered in cling film and place in the fridge for 1 hour.

  • Heat the oil to 180C and cook the eggs for 8 to 12 minutes or until the breadcrumbs are crisp and a dark golden colour. Carefully remove from the oil and place on to kitchen paper and sprinkle with salt.

4. Potato Salad Goals 🥔

Make potato salad way more interesting by adding a little tang… All you need is some vinegar, lemon juice and ground mustard!

5. Forget Soggy Salads 🥗

Ditch those soggy salads for a crudité platter! Include a range of exciting dips and your picnic just got a whole lot tastier…

About the Author


As an animal lover and baking enthusiast, Georgia can often be found experimenting with plant-based recipes in her kitchen.

Share this Post