Top 10 Family Picnic Food Ideas

The summer holidays are finally here and with that six weeks, for most parents this can mean a ton of family days out, many of which are expensive and include a meal out. 

I say pack up a mean picnic so the kids won't be bored by the choices, you can save the extra pennies for another day or for all important ice creams and you can avoid any teen, tween or toddler drama in restaurants too. Win, win. 

Here are my top ten picnic food items that we love to bring on our days out - mostly savoury with a couple of sweet treats creeping in for good measure.

1. Sausage Rolls
These have become my go-to for bringing to parties, festive gatherings and of course summer picnics. All you need is puff pastry, sausage meat (you can squeeze the meat out of good quality sausages if sausage meat is hard to source), a little English mustard and an egg. The instructions are here. 

Top 10 Family Picnic Food Ideas - Sausage Rolls

2. Ham, cream cheese and salad roll ups

You can use any sliced meat and whichever veggies you prefer; we always go for sliced deli ham or home cooked gammon with carrot and cucumber matchsticks. Simply spread a tortilla wrap all over with the cream cheese, place the ham over the top, covering most, and then place the matchstick vegetables on top. Roll up tightly, wrap in cling film and place into the fridge until you’re ready to pack up your picnic. You can slice into three pieces to make little sushi sized pieces.

Top 10 Family Picnic Food Ideas - Ham, Cream Cheese & Salad Roll Ups

3. Tuna Salad Pitta Pockets

These are ridiculously easy to make and you can add whichever salad items your little ones enjoy – we like cucumber, carrot, red pepper and radish with sweetcorn thrown in with the tuna and a little mayonnaise. Simply toast the pittas, allow them to cool, cut in half and gently help to make a hollow, then fill with all of the above and pop into a plastic container for your picnic.

Top 10 Family Food Picnic Food Ideas - Tuna Salad Pitta Pockets

4. Spanakopita

This Greek filo pie is filled with a delicious combination of spinach and cheeses, namely feta and is super simple to make on the morning of a picnic or the night before. Spanakopita keeps well in the fridge and is nice hot or cold. I make one pie and cut into portions but you could make small individual pies too if you preferred. Here’s the instructions.

Top 10 Family Picnic Food Ideas - Spanakopita - Greek Cheese & Spinach Pie

5. Pesto Pasta Salad

My walnut pesto is always made in abundance over the summer months as me and the girls absolutely love it but you can make up this pasta salad with shop bought if you prefer.

You need about 250g of your children's favourite pasta shapes -  fusilli,conchiglie or farfalle all work well. Once the pasta is cooked add a heaped tablespoon of the pesto of your preference - giving a good stir to ensure all of the pasta gets a good coat, and the rest is down to you - it all depends on which salad items you and your family enjoy. I've made a simple one here with just some sweetcorn, red pepper and cucumber as this combination is always well received - but you could add spring onions, cherry tomatoes and even some sliced chopped ham or chicken if you wish. 

Top 10 Family Picnic Food Ideas - Pesto Pasta Salad

6. Chicken Souvlaki Skewers

My love for both Greek food in general and souvlaki knows no bounds, and these overnight marinated chicken skewers are absolutely ideal for picnics as they travel well, are good finger food and they’re just as tasty cold as they are straight off the BBQ or grill. Here is the recipe.

Top 10 Family Picnic Food Ideas - Chicken Souvlaki

7. Cheese Muffins

These are a lovely little savoury muffin, heavy with tangy Cheddar and whatever other cheeses you happen to have lurking in the fridge. They’re really easy to make and a great finger food too. Here’s how.

Top 10 Family Picnic Food Ideas - Cheese Muffins

8. Spiced Chicken Goujons

Another party favourite - I always make up a double portion when I prepare these, as they are great snacks to have in the fridge and are adored by children and adults alike. They transport well and are nice cold too so work well for picnics and the recipe is here.

Top 10 Family Picnic Food Ideas - Spiced Chicken Goujons

9. Fruit Kebabs

These are favourite summertime snack at our house, let alone out on picnics. The preference is to serve on skewers which the girls seem to love, preferably with some kind of dipping sauce such as a chocolate or caramel. You can use whichever soft fruit you prefer – strawberries, pineapple, mango, peach, blueberries, raspberries and watermelon all work well and go down a treat.

Top 10 Family Picnic Food Ideas - Fruit Kebabs

10. Blueberry & Lemon Curd Muffins

A picnic is all about having fun and sweet food and children do go hand in hand where fun is concerned – as long as it’s all in moderation, a sweet treat is absolutely fine in my eyes. The recipe for these two types of muffins can be found here. 

Top 10 Family Picnic Food Ideas - Lemon Curd & Blueberry Muffins

Chicken Souvlaki

Greek food is without a doubt my favourite and I’ve made a variation of souvlaki for more than ten years; adapting and tweaking along the way.

Happily, my children and Glen also love Greek food and chicken or pork souvlaki with couscous, Greek Salad, pitta and tzatziki have become a favourite weekend meal.

My souvlaki game went up a notch when I discovered and begun incorporating the ‘ladolemono’ – which essentially means brushing the cooked meat with a simple lemon and olive oil dressing before serving, which is frankly a game-changer.

When you marinate the meat, try to do so for at least a couple of hours, or overnight if you can, it does make a difference.

You can cook souvlaki on the BBQ – but at this time of the year, I cook them under a grill. The below serves four people. 

Chicken Souvlaki

Here’s how:

600g chicken breast
1 lemon juice and thrown in the body
7 cloves garlic
1.5 tbsp oregano
½ tsp paprika
½ tsp cinnamon
½ tbsp. rosemary
Salt & pepper
250ml glass dry white wine
250ml olive oil
For the ladolemono
1 tbsp extra virgin olive oil
Juice of half a lemon
Pinch of sea salt

Peel the garlic cloves, cut them in half and then place into a bowl for the marinade with the olive oil, white wine and the lemon juice. Pop the two halves of the lemon into the bag too.

Now cut the chicken into pieces – as equal as you can get them and throw into the bowl.

Now add the oregano, cinnamon, paprika and rosemary and then season generously with salt and black pepper.

Use a spoon or your hands to move the chicken all around and ensure it all gets a good coating. Now cover with clingfilm and place into the fridge.

If using wooden skewers, ensure to stand them in water so they are fully immersed for a good hour before cooking.

When ready to cook, remove the chicken in the marinade from the fridge, and place each piece of chicken onto the skewers, pack them quite close together.

Place the chicken skewers under a hot grill and cook for about 4-5 minutes, and then carefully turn them around and cook the other side for 4-5 minutes, or until cooked through.

While the chicken is cooking, make up the ladolemono – just combine the olive oil and the lemon juice in a small bowl or cup and add a pinch of salt.

Once the chicken is cooked and out of the grill, give it a brush of the ladolemono – using a pastry brush, on both sides before serving. Enjoy!

Here are a few other Greek recipes I’ve shared on here that you might like to try;

Pastitsio – the Greek Lasagna
Moussaka
Briam
Greek Chicken Traybake
Gemistes – Greek Stuffed Tomatoes
Prawn Saganaki
Feta and Spinach Open Tart
Greek Chicken One Pot

Moussaka - our Greek Meat Pie

Mousakka is a fantastic family meal and a great alternative to a cottage or shepherd’s pie but one which is equally devoured by my little ladies. Bridget calls this ‘Greek meat pie’ and her and Beatrice had it at least 7 times on our recent fortnight in Kefalonia – a firm favourite.

I favour the version which seems to be more prevalent in the Ionian Islands (Corfu, Kefalonia, Zakynthos) which has a layer of potato in a creamy white sauce enriched with egg, rather than the more well-known layer of aubergine. If you would rather include aubergine instead, just slice an aubergine into 1cm slices, and dry fry for 30 seconds before layering on top of the meat.

I use beef, which again seems to be the norm in the Ionian Islands, but again in some parts of Greece, Turkey and he Balkans this is more traditionally lamb mince, it’s totally adaptable and down to your own personal preference.

It is very much a Greek cooking method to ‘enrich’ a sauce using a beaten egg, which is done here, but please do ensure you wait until the sauce has completely cooled otherwise your hard work will be reduced to scrambled egg.

You’ll be hard pushed to find a more satisfyingly rich meat sauce than a slow cooked Greek one. Greek food often gets a bad rap in the UK, but I think it’s fantastic and my family certainly agree.If you tried and liked the Patsitsio recipe recently - this is up there with that for delivering on flavour, comfort and pleasing all of the family.

Feeds 4-5 and I serve with salad.

Moussaka - our Greek Meat Pie

Here’s how:
The meat:

• Drizzle olive oil
• 500g steak mince
• 1 red onion
• 1 clove garlic
• 1 heaped tsp cinnamon
• 1 heaped tsp dried oregano
• 1 pinch salt
• Black pepper to taste
• 200ml red wine (I used Chianti as we had a bottle open)
• 1 tbsp plain flour
• Handful bay leaves

The topping:

• 4-5 white potatoes (I used desiree)
• 50g butter
• 50g plain flour
• 300ml whole milk
• 50g Grana Padana or Kefalotyri if you can get hold of it
• Nutmeg

I make the white sauce first by melting the butter into a non-stick pan, then slowly adding the flour and mixing the whole time with a wooden spoon to make a roux. Now slowly add the milk, mixing in the roux the whole time, pressing it down until it takes the form of the sauce rather than a big lump. Repeat until all of the milk is added, then add the grated cheese and a little nutmeg and continue cooking and stirring the whole time for a further five minutes until the sauce is thick and glossy. Now set aside away from the heat and allow to fully cool.

For the meat sauce, add a drizzle of olive oil to a pan, and place on a medium heat.

Finely dice the onion and mince the garlic and add to the pan. After a couple of minutes, add the mince, cinnamon and oregano and season generously. (You can leave out the salt if preparing for a small baby.)

Use a wooden spoon to break down the meat so it doesn’t clump together and once browned add the flour and mix well. This will help to thicken the final meat sauce.

Now add the red wine, passata and tomato puree, stir well and cook for 30 minutes until it has reduced down to a thick and unctuous ragu.

While the meat sauce is cooking, peel the potatoes and cut into slices about 1cm thick. Give them a good rinse then pour over boiling water add a pinch of salt and cook for five minutes, then drain.

By now the white sauce should have cooled sufficiently, so beat an egg in a separate bowl and then combine with the white sauce, mix well and it should add an extra glossiness to the sauce.

Once you are satisfied with the meat sauce, remove from the heat and spoon into an oven-proof dish.

Now layer the potatoes over so all of the meat is covered.

Now spoon over the white sauce, using the back of the spoon to spread out evenly and ensure everything has a coating of the sauce. The addition of the egg means this should help the topping to ‘hold’ well so once the dish is complete and you’re ready to dish up, you should be able to slice into neat squares of moussaka.

Scatter over the remaining grated cheese and a smidge more freshly grated nutmeg and this is ready for the oven. Bake for 35-45 minutes or until the topping is golden brown and the cheese is melted.

Moussaka - just out of the oven

Moussaka - a firm family favourite

Remove from the oven and allow to cool for a few minutes before portioning and plating up for the family. I serve with salad and this was enough for my family of four plus a generous portion for the following day’s lunch.

Here’s some of our other favourite Greek dishes:
Prawn Saganaki
Pastitsio
Briam
Gemistes
Feta & Spinach Open Tart
Greek Salad
Greek Chicken One Pot
Souvlaki
Tzatziki
Greek Yoghurt and Honey Baked Cheesecake

Pork Souvlaki and Baked Feta

As regular readers will know I adore Greek food but struggle to find many decent, authentic restaurants serving Greek food around so when I get a craving for this type of food there are a few recipes I turn to for an instant mood boost. 

Prawn saganaki or youvetsi, stifado, briam, moussaka and beautiful gemistes or stuffed tomatoes or peppers are favourites but take a little effort. For mid-week Greek, my go-to is always souvlaki - fantastically flavoured skewers of pork or chicken that transport me immediately to the beautiful islands. 

Marinated overnight, the accompaniments can be flung together while the meat cooks. Here I've served with Greek Salad, pitta and homemade tzatziki as well as baked feta or as my Greek friends call it, 'feta in the oven.' 

This recipe makes a meal for two or three and some delicious leftovers for lunch the next day.

For the souvlaki:

350g pork loin steaks

150ml extra virgin olive oil (you can just use olive oil but I prefer the pepperiness from the extra virgin)

1/4 tsp sea salt

1/4 tsp pepper

Juice of 1/2 lemon

2 large garlic cloves, crushed

1 large tbsp dried oregano

1/2 tbsp dried thyme

I use pork loin steaks but almost any cut could be used here. Chop the pork into equal cubes and place into a bowl or a food bag and cover with the olive oil.

Add the remaining marinade ingredients, stir and cover and place in the fridge either overnight or for at least 2-3 hours..

Remove from the fridge and allow the pork to come back down to room temperature while you assemble the simple Baked Feta dish for which you will need the following:

1/4 block of feta

1/2 red pepper

1/2 green or yellow pepper

1 1/2 tsp runny honey - preferably Greek

1 heaped tsp paprika

1/2 tsp black pepper

Pre-heat the oven to 180 degrees. Slice the peppers longways and place into a small, oven-proof dish. 

Slice the small block of feta into similar size and shape as the peppers and pop into the dish. Season with black pepper and if you wish, a small pinch of salt - I omit from using the salt as feta is quite a salty cheese. 

Sprinkle over the paprika and then drizzle over the runny honey and place into the oven for 30 minutes.

Getting back to the souvlaki - if you have some, place the meat on skewers. You can easily make without the skewers though so don't worry. If cooking inside, the grill is preferable. I tend to cover the grill with a sheet of tin foil and then place the souvlaki on top and cook for about ten minutes on the medium setting, watching and turning as needed.

While the souvlaki is cooking you can throw together your Greek Salad and Tzatziki and either place your pitta into the grill too or gently toast.

I do hope these recipes are useful to some readers - they certainly bring me comfort when I'm craving Greek food and on that note if anybody knows of any good Greek restaurants, please do share - enjoy!