Tips on what to bring with you when the sun shines

John Mulgrew

Picnics are made perfect with the right food

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Picnics are made perfect with the right food

April 29 2022 08:48 AM

As I’m writing this, the sun continues to blaze across the chunk of blue sky I can see aside from my neighbour’s garage out of the kitchen window.

Judging by the forecast, you might be less lucky when this appears in print.

While barbecuing is the first port of call for many when the mercury rises, for me, it’s mostly something for a lazy day or a long evening — plenty of coals, smoke, red meat and charred vegetables.

But when you want to stretch your legs, take the effort out of things and go for a dander or a quick journey somewhere scenic, a picnic is a perfect panacea for the stresses and strains of a working week.

I’ve fond memories of eating a few sandwiches on Portstewart Strand beach as a child, ogling a distant 99 from the ice-cream van, while battling the gusts of fine sand making their way into my eyes and mouth.

There are a few little bits and pieces you can fire in a bag which will both satisfy and complement a day in the sun.

If you’re going down the meat route, a stunning option is a slice of terrine from Cork producer On the Pig’s Back. The Grandmother Terrine is a dense, well-seasoned and rich offering which you can pick up in a few delis here for about a fiver.

You can grab some of the best charcuterie available from Dungannon’s Ipsini. You can buy online or find in delis and cheese shops across Northern Ireland. Options include coppa, lomo and bresaola.

Sandwiches are an obvious choice, especially for convenience. Don’t go overboard, and keep things simple and those which will travel reasonably well (stick any ideas involving egg in the bin).

For a late spring and early summer option, try chicken, lemon and tarragon mayonnaise. You can use roast or leftover chicken, or fry up chicken thighs, before slicing and mixing with lemon zest, juice, lots of black pepper, lots of fresh tarragon, a teaspoon of Dijon mustard, and mayo.

Turning to cheese, it’s something we have in abundance for such a small island. If you’re after something fresh, clean and spreadable on bread, Co Clare’s St Tola is a bright and rich goat cheese.

Buratta is another option which often makes its way on to menus at this time of the year. It’s a hearty and luxurious blend of mozzarella and cream. Marks and Spencer does a solid version but our own Toon’s Bridge Dairy also produces one. Serve with some bread, oil and a few sliced tomatoes.

And turning to starch and there are brilliant bakeries and producers across Northern Ireland, so keep an eye out for what’s available in your area. Some top spots include Bread and Banjo in Belfast, Zac’s Bakehouse and Ballycastle’s Ursa Minor.

In terms of accoutrements, something fresh and zesty will help lift things. A green sauce is one option. There’s a classic Fergus Henderson version of this but the basics include lots of fresh herbs, capers, anchovies, huge amounts of garlic and pepper. It goes with almost anything.

As for what you wash it down with, that’s entirely up you but something fresh and fizzy tends to hit the spot, regardless of whether it’s of the soft or hard variety.

Tips on what to bring with you when the sun shines

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