Prep time:

Cooking time: 20 minutes

Total time:

Serves: 6

120g Wild and Basmati Rice (cooked)

120g Cooked Lentils

2 Red Onions

3 Spring Onions

20g Chives

3tbsp Olive Oil

2tbsp Cider Vinegar

½tsp Roast Garlic

1tsp Grainy Mustard

Salt and Pepper

As the weather gets warmer, the sun comes out and our thoughts turn to outdoor events – it’s time to ‘think picnic’. Juliet Bidwell of Juliet’s Catering couldn’t agree more. Here are her suggestions...

  • words:
  • pictures: David Merewether

Rhubarb & pistachio loaf cake

Serves 10Prep time: 10 minutesCooking time: 55 minutes A great way to make the most of rhubarb season – this easy loaf cake pairs beautifully with crushed pistachios and a rosewater syrup. Serve it with a dollop of crème fraîche...

Spring onion, walnut & sundried tomato sourdough

Serves 8-10Prep time: 4 hours (45 minutes hands on time), plus overnight proofing.If using instant yeast: 2 hoursBaking time: 4 minutes Bread is a great excuse to bring people together, and this enriched sourdough loaf is a wonderful accompaniment to...

Rhubarb & pistachio scones

Makes 8-10Prep time: 15 minutesBaking time: 25 minutes Scones are the perfect excuse to get everyone together around the table with a cup of tea. This recipe comes together quickly, resulting in an easy-to-handle dough that you can mould into...