Winners of the RSPB Picnic Recipe Competition

Potato Salad - Submitted by Solange Thomas, London

It's all about the red potatoes; their waxy texture keeps the spuds intact as you mix everything together.


3 pound(s) unpeeled red potatoes
3/4 cup(s) chopped white onion
3/4 cup(s) chopped red pepper
3/4 cup(s) chopped celery
1/2 cup(s) finely chopped dill pickles
3 chopped, hard-boiled large eggs
2 tablespoon(s) dill pickle juice
1 tablespoon(s) cider vinegar
3/4 cup(s) mayonnaise
Freshly ground pepper


In a large pot, cover red potatoes with salted cold water and bring to a boil over high heat. Cook until they're easily pierced with a skewer, about 40 minutes.
Meanwhile, combine white onion, red pepper, celery, dill pickles, and hard-boiled eggs in a large bowl.
Drain potatoes and cut into half-inch pieces while still warm. Transfer to the bowl and sprinkle with dill pickle juice and cider vinegar. Toss salad gently with mayonnaise. Season with salt and freshly ground pepper. Chill before serving.


Feta and filo tomato and spinach bake - submitted by Stacey Melia, Nottingham

200g garlic and herb feta
4 sun dried tomatoes, chopped
3 sheets filo pastry
200g spinach
1 tsp chilli flakes
1 tsp paprika
1 egg, whisked
1 round/square tin
Wilt spinach and squeeze out excess water
In a bowl mix cooked spinach with all other ingredients
Cut first bit of filo pastry and brush generously with sun dried tomato oil
Place oil side down in tin
Repeat until you have 3 layers
Spoon ingredients into filo pastry and scrunch the pastry at the top, brush with more oil.
Cook in oven for 30 minutes at 180 degrees celsius. If the top starts to brown too much then cover with tin foil.
Squidgy banana squares - submitted by Kerry Brown, Norfolk
you will need:
8oz butter
8oz sugar
8oz flour 
4 eggs
2 ripe bananas
a handful of raisins
Chuck all these into a large bowl together and add in the 2 ripe bananas, a handful of raisins and a sprinkle of cinnamon, with a hand mixer, just mix them all together until nice and smooth and pour into a lined square brownie tin and pop into a pre heated oven at 180 just until the top turns golden 
For a delicious spread for the tops, just mix nutella, butter and icing sugar untill smooth (this tastes totally amazing with the banana!)
Summer Picnic Frittata - submitted by Will West, Chichester

4 eggs
Handful chopped fresh parsley
2 tablespoons peas
2 tablespoons sweet corn
Red pepper, chopped
Cooked new potatoes (ideal to use up leftovers!)
Salt and pepper

The best thing about a frittata is that anything goes, cold sausage or ham chopped up go brilliantly too as does a handful of grated cheese mixed in before cooking.

Beat eggs and add all the ingredients
Get an non-stick omelette pan (or small frying pan) and add a small amount of oil, warm pan over a medium heat
Pour in egg mixture and leave to cook until mixture looks like it's almost cooked on top, I tend to move the frittata around in the pan with the help of a spatula, it avoid it getting too stuck to the bottom.
Then pop the pan under the grill until the top is cooked

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