Ten top tips for a great picnic

*Crunchy things are nice at picnics – for instance, radishes and crisp spring onions. Firm tomatoes are a good idea, but it goes without saying that they should be taken whole: never slice them or put them in sandwiches, they’re too soggy (and that goes for cucumbers too).

• Rice or potato salads are handy salads to take on a picnic, because they are dressed beforehand, but you do need a polythene box with a tight-fitting lid. You could also take a screw-top jar of the dressing separately.

• To keep things like cakes and rolls fresh, wrap them first in greaseproof paper, then in foil and place them in plastic bags or polythene boxes.

• Picnic foods need to be easy to carry. Also, try to take things that won’t disintegrate en route.

• Don’t take too much food, or you will only have to bring it home again, past its best. On the other hand, remember that eating outdoors can make people extra-hungry, so careful planning is the name of the day.

• Try to concentrate on making a few things, rather than everything, or you will be in the kitchen all day. Choose one or two dishes from each of our categories – sandwiches, salads, main courses and breads, not forgetting accompaniments, fruit and drinks.

• Remember that food must not be left out in the sun, or you run the risk of food poisoning. Use a coolbag or box if you can, especially for chilled foods.

• Take a choice of hot and cold drinks – and some ice cubes – as the British weather is notoriously fickle. If it turns chilly, a warming flask of tea or coffee will be very welcome.

• Don’t forget to take a picnic rug and a bag for all the rubbish afterwards.

• Keep food covered up until you are ready to serve it. This will prevent it from becoming warm or attracting flies. And don’t necessarily serve everything at once, for the same reason.