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Celebrate National Picnic Week, California-style

06/06/2017

With National Picnic Week taking place across the UK from 16th-25th June, it’s time to dust off your hamper, grab a blanket and get out in the fresh air!

Simply whip up some tempting treats, round up your favourite people, pack the frisbee and head to your local park, and you’ve got the recipe for a perfect picnic. But when it comes to those all-important menu choices, where do you start? Picnic food doesn’t have to be dull – at its best, it should be super-fresh and bursting with colour, flavour and texture. When cheese sandwiches and sausage rolls just won’t cut it, inject some California sunshine into your spread with these delicious recipes: all with a nutty twist.

Beetroot & walnut dip

Dips are made for sharing, and this one packs a real punch with its fresh, zingy flavour. Mild, creamy California walnuts and sweet, earthy beetroot come together with sour cream, lemon juice, garlic and dill in this tasty recipe that’s guaranteed to add a pop of colour to your picnic basket. Enjoy with freshly cut crudités of your choice (think carrots, peppers and celery), or try a generous helping on rye bread.

Rainbow veggie toastie with walnut aioli

Sandwich enthusiasts will love this tempting toastie, which tastes just as good as it looks. The tanginess of the sourdough bread complements the natural sweetness of the Mediterranean veggies in this delicious twist on a classic – but it’s the chunky California walnut aioli that really makes it.

Smoky rosemary and chilli walnuts

Move aside, crisps! These scrumptious snacks are so full of flavour and crunch that you’ll find yourself reaching for more… and more. Smoky paprika, sweet maple syrup and spicy chilli flakes are a coating made in heaven for these toasted walnuts. Deliciously different and taste bud-tingling, this is snacking at its very best.

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