Pic 'n' mix

Award-winning food writer Claudia Roden, author of Picnics And Other Outdoor Feasts (Grub Street, £18.99), says: "Planning the menu for an outdoor meal, whether it is an elaborate banquet prepared at home the day before, a camper's cook out, a sailor's luncheon or an improvised meal put together with what there is in the larder, is one of the most creative parts of the affair.

"The choice of food is wide. It lies between what is easily transportable and holds well, what can be eaten cold or easily kept hot and what can be cooked on the spot."

Of course, you could take a portable barbecue with you and prepare some delicious and colourful meat, fish or vegetable kebabs which you have marinaded in your fridge overnight.

But if you don't want to fiddle and fret over hot coals, then here's a few quick and easy ideas from Claudia which will ensure your picnic is a mouthwatering event.

All recipes serve six.

PAN BAGNAT

Ingredients:

2 baguettes or six rolls

150ml extra virgin olive oil

4 tbsp wine vinegar

salt and pepper

1 clove garlic, crushed

500g (1lb) tomatoes

1 large Spanish onion

2 green peppers

45g tin of anchovy fillets

125g black olives, pitted

Method:

Cut the loaves or rolls in half across. Generously sprinkle the inside of each with a vinaigrette of olive oil and vinegar seasoned with salt and pepper and crushed garlic.

Cut the tomatoes, the onion and the seeded peppers into thin slices. Lay on the bottom halves of the bread.

Garnish with olives and anchovy fillets and cover with the top halves of the bread.

Press well together and wrap tightly in aluminium foil.

Leave in a cool place and with a weight on top long enough for the juices and oils to be well absorbed.

To serve, cut into slices.

Prepare at least two hours before but preferably the day before.

MEATBALLS WITH NUTS AND RAISINS

ingredients:

1kg (2lb) lean lamb

1 large onion, grated

2 eggs, lightly beaten

2 tbsp raisins or sultanas, moistened in a little water

A handful of walnuts, coarsely chopped

Small bunch of parsley, finely chopped

Salt and pepper

1 tsp ground cinnamon

1 tsp allspice

Method:

Put all the ingredients into a large bowl, mix thoroughly and knead well with your hands to achieve a smooth texture which holds well together. Roll into balls the size of a walnut.

Fry gently in a little cooking oil, shaking the frying pan and turning them over until they are coloured all over and cooked through.

Do them in batches and drain on absorbent paper. Pack them hot or cold.

STUFFED COURGETTES

MIDDLE EASTERN STYLE

Ingredients:

1kg (2lb) medium-sized courgettes

For the filling:

175g (6oz) rice, washed and drained

1 large onion, finely chopped

175g (6oz) tomatoes, skinned, seeded and finely chopped

Small bunch parsley, finely chopped

225g (1/2lb) sharp dried apricots, finely chopped

Salt and pepper

1 tsp cinnamon

A pinch of allspice

Juice of 1 lemon

3 cloves garlic, crushed

1 tsp crushed mint

Method:

Slice off the stem of the courgettes.

Using a narrow apple corer, make a hole at the stem end and scoop out the pulp by twisting it round, being careful not to break the skin. The other end must remain closed.

Don't throw away the pulp which comes out in thin long fingers. Boil and dress with a vinaigrette to serve like mock asparagus.

For the filling:

Mix all the ingredients except the lemon juice, garlic and mint together well and fill each courgette three-quarters full only to allow the rice to swell.

Lay a few thin slices of tomatoes or lettuce leaves at the bottom of a wide heavy pan so that the courgettes don't stick or burn. Pack them side by side tightly in layers over this.

Cover with water mixed with the lemon juice, garlic and mint. Simmer very gently, covered, for about an hour or until the courgettes are tender and the filling cooked, adding a little water if necessary.

They can be eaten cold the day after they have been cooked.