Yotam Ottolenghi’s picnic and camping recipes

Smoked trout quiche, fruity chicken enlivened by za’atar and a couscous salad: outdoor food can be something really special, so long as you follow a few simple rules

Camping, festivals, picnics: people love to make out that such activities are super-relaxed, chilled and sort of happen all by themselves. It’s a ruse, though. There are rules! Especially when it comes to the food. Rule number one: think about logistics – if your quiche is travelling, give it an extra 10 minutes in the oven, because a soft set won’t end well. Rule two: don’t assemble anything leafy or herby until your rug is laid out, because wilted leaves and herbs are a sorry sight. And rule three: if you’re in a crowd, don’t be shy about making a plan – there are only so many crusty baguettes and pots of hummus that any group can eat.

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