Eating outdoors changes what works well on the table. Food needs to be easy to transport, simple to serve and enjoyable without relying on an elaborate kitchen setup.

Fresh fruit is an obvious starting point. Pineapple, melon, peaches, grapes and berries can be prepared beforehand and packed in containers ready to share. Choosing fruit that can be cut or portioned in advance also makes it practical for beaches, parks and longer days outside.

Salads work particularly well when the ingredients retain their texture. Cucumber, tomatoes, watermelon, feta and fresh herbs can be combined shortly before serving, while dressings can be carried separately to keep everything fresh. Grain, pasta and potato salads are useful alternatives when something more substantial is needed.

Cooked vegetables can also travel surprisingly well. Corn on the cob can be grilled beforehand or prepared directly over a barbecue or campfire where permitted. Roasted peppers, courgettes and aubergines can be served at room temperature and require little preparation once the picnic begins.

The practical details matter too. Foods that can be shared directly from one container reduce the amount of tableware required. Reusable boxes, jars, cloth napkins and lightweight plates make it easier to create a proper outdoor meal without bringing an entire kitchen along.

A picnic does not need a complicated menu. A few foods chosen specifically for eating outdoors can turn a beach towel, garden table or patch of grass into a place to sit down and share a meal.

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