A rice salad filled with crunchy vegetables, chickpeas, fresh herbs, and dressed with a simple olive oil and lemon juice dressing. Perfect for your weekly meal planning, picnics, and a guaranteed crowd-pleaser.

This homemade, vegetable-packed quiche is a great recipe to make when you have leftover vegetables from your box and aren’t sure what to cook with. It's perfect for a light dinner or picnic.

Finely chopped lettuce and fresh herbs tossed in a creamy cashew dressing and tender cooked potatoes. The cashew dressing includes a mix of both cashew butter, tahini, dijon mustard, golden syrup, olive oil and apple cider vinegar for the perfect blend of flavour. And since there is no mayonnaise, this salad will sit out well at summer picnics and BBQs. 

This marrow hummus is totally free of grains and legumes. Great for a snack or a picnic. Leftovers would make a tasty pasta sauce, or you could serve with tortilla chips and roasted veg.

Save all the effort of slicing up portions by making these cute individual mini filo pastry quiches. Each bite delivers a flavour explosion of beetroot, goat cheese and basil. These mini quiche versions store well and are perfect to take on a picnic. If you don't have a mini hole tin, use a muffin tin and make larger quiches.

This recipe is great for using the whole asparagus, it's packed with flavour and great for picnics or on-the-go lunches.

These rhubarb oat cookies are sweet, tangy, and almost certainly unlike any other cookie you've had before. Made with easy-to-find ingredients and freshly chopped rhubarb, these cookies are one of the best rhubarb desserts to enjoy this spring.

A delicious twist on the classic lemon drizzle cake. If you are after a cake that is moist and also freezes well this recipe is for you. Perfect served with a warm cup of tea.

These deliciously fudgy brownies are packed full of earthy goodness from the beetroot – using the beets also means less sugar and butter. These brownies are a wonderful use for the humble beetroot and perfect alongside a cup of tea or coffee. They also keep wonderfully in a tupperware for a few days – if they last that long!

Here's how to make peach iced tea at home in under 30 minutes with just three ingredients: peaches, tea bags and sugar.

Turn your blueberries into a puree and mix with rose wine and Aperol to make a delicious cocktail. The blueberry puree can be made in advance and stored in the fridge or freezer in ice cubes. Ready for express cocktail making all summer long. 

The days are warming, the birds are becoming more vocal and it's starting to look like picnic weather! But all that fun in the sun can leave us with wasted food or too much extra food at home. We talked about five tips on how to have a low-waste picnic last summer. Here are five more for 2021, so you can truly master the low-waste picnic.

Park picnics are now a thing more than ever, but rather than pick up a bag-load of plastic-wrapped picnic food from the shop, try a low-waste approach and make a quick dish using whatever fruit or veg you’ve got in your box this week. Here are some flexible picnic ideas designed for sharing. 

From picnics to paddling pool parties, al fresco lunches to sundowners. Make it a glorious, waste-free summer with our sunny tips, recipes and hacks. Check out some of the top tips and delicious summer recipes that featured in our seasonal guide below. And, If you want to learn more about what's in store, read our blog here.