Recipes for National Picnic Week

It's National Picnic Week and we've selected some great picnic recipes for you to try...

This week marks National Picnic Week, and up and down the country, people are grabbing their baskets and dining Al-Fresco. Guests at Lagnakeil make the most of the self-catering at Lagnakeil and picnic in the stunning surrounding areas. Here are a few picnic recipes for you to try when staying in one of our lodges...

Beetroot salad
Peel raw beetroots and grate them. Add pistachios or hazelnuts; dress with orange zest and juice, and olive oil. Add some goats' cheese and chopped parsley.

Pesto chicken rolls
Grill chicken pieces. Brush tortilla or any other wrap-type bread with pesto; layer with the cut chicken, sun-dried tomatoes and rocket; roll up and cut on the bias.

Cornflake chicken bites
Cut boneless chicken breasts into small pieces. Dip in milk or buttermilk, then dredge in seasoned crushed cornflake crumbs or cornmeal. Pan-fry in oil, drain, cool and eat cold with celery sticks, with ranch or blue-cheese dressing for dipping.

Leftover rice
Mix a couple of cups of cold cooked short-grain rice with three eggs. Form balls; insert a small cube of mozzarella into each. Roll in breadcrumbs and chill. Deep or shallow fry until golden.

Granola bars
Combine equal parts honey and brown sugar with a little oil and bring to a boil; toss with good granola until the mixture is very sticky. You can add more nuts, or raisins and, yes, OK, you can add chocolate chips. Line a pan with waxed paper or film with oil. Press mixture into pan and allow to cool.

What are your favourite picnic recipes?