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
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