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Daily Specials With Tish Wonders: What To Cook For A Summer Picnic

Picnic season is upon us, but a cheese sarnie and some hula hoops simply aren’t going to cut it this year. That’s where Tish Wonders comes in. The London-based recipe developer and self-taught cook has shared some of her favourite picnic recipes with us. And there’s not a bag of crisps or soggy sandwich in sight.

CORN & SUN-DRIED TOMATO FRITTERS

Get ready to be crowned Queen of the picnic.


- 5 x sun-dried tomatoes 
- 2 x corn on the cob (approx. 1.5 cups) 
- 3 spring onions 
- 1 egg 
- 160 ml milk of choice 
- 1 tbsp. Herbes de Provence
- Jalapeño (to taste) 
- 1 cup all-purpose flour 
- 1 tsp. baking powder 
- 2 tbsp. extra virgin olive oil 
- Sea salt & black pepper 
- 20g fresh parsley


Place the flour, baking powder, Herbes de Provence, sea salt, black pepper into a large mixing bowl. Pour in the milk and crack in the egg. Whisk until smooth. 


Place in the corn kernels, chopped sun dried tomatoes, spring onions, parsley and jalapeño. Mix ingredients well. 


On a medium heat, place some oil into a frying pan. Once oil is heated scoop 2 tbsp. mounds of the corn mixture to form the fritters. Cook for 2-3 minutes on each side until golden. Serve and savour.

CLASSIC POTATO SALAD... WITH A TWIST

It wouldn’t be a picnic without a potato salad. And Tish’s twist will take things to new, delicious levels.


- 500g salad or new potatoes
- 100g avocado oil-based mayonnaise (or any mayonnaise) 
- 1 tsp. Dijon mustard 
- 2 spring onions 
- 1 tbsp. capers 
- Sea salt & black pepper

Chop the potatoes into four slices. Bring a pot of salted water to a boil and place the chopped potato pieces in. Boil for 8-10 minutes until softened. 

Mix the mayonnaise, mustard, spring onions and capers. Combine with the cooked potatoes and season with sea salt and black pepper. 

TABBOULEH

Already the chic-est of the salads, this picnic-perfect upgrade takes the classic to a new level.


- 3 cups cooked quinoa 
- 200g cherry tomatoes 
- 1 small red onion
- 30g fresh parsley 
- 30g fresh coriander 
- 1 lemon (juice) 
- 3 tbsp. extra virgin olive oil
- Black pepper & sea salt

Finely chop all the herbs, red onion, and quarter the cherry tomatoes. 


Place the ingredients into a bowl along with the lemon juice, sea salt, black pepper, olive oil and quinoa. 


Combine well and serve. 

WHIPPED FETA & RED PEPPER DIP

Yes, we love houmous too, but why serve the expected? From now on we’re whipped feta superfans. Serve with pita, crackers or crudites (aka chopped veg).


- 200g feta or vegan feta 
- 250g jarred roasted red peppers 
- 1.5 tbsp. lemon juice 
- ¼ tsp. chilli flakes 
- Pinch cayenne powder
- 3 tbsp. extra virgin olive oil

Place all ingredients into a food processor and process until smooth.