Now it may seem an odd time of the year to be talking about picnics but I’ve been thinking why does the outdoor fun have to end because the clocks have changed. We are well into the season of winter walks and Sunday roasts. But I’m keen to put a bike ride twist on this.
First things first, let’s do this properly so you’re going to need some form of pannier, basket or box to carry everything safely. No shopping bags on the handlebars catching in the wheels please. A rucksack is great, pic-nic basket a bonus point for authenticity.
Second, flasks, and food parcels. Flasks are a must in this weather and you can’t beat the taste of hot soup in the great outdoors. Coffee and tea, soup and some lovely crusty bread is a pretty mobile meal, so lets keep it simple for starters.
My Aunt’s recipe for butternut squash soup is a real winner, the lemon gives it a zingy kick whilst the veg packs a healthy punch. It’s pretty easy to make and transports well. Delicious served with crusty bread.
1 large onion chopped
500g butternut squash or sweet potatoe cubed
225g carrots sliced
Handful chopped coriander
1 lemon zest & juice
850ml vegetable stock
Pepper to taste
Melt butter, add onion and fry on a low heat until soft. Add squash and carrots and cook for about 15 minutes.
Add everything else, cover and cook until the vegetables are soft.
Careful when liquidising if still hot.
This recipe freezes well so you can make ahead.
There you have it your winter picnic catering sorted. Now just plan your route with a lovely spot to stop and enjoy this delicious winter warmer (which tastes sooo much better when eaten outdoors).