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Wimbledon Picnic Recipes: Strawberries, Scones & Homemade Pimm's
Strawberries and cream, scones with jam and clotted cream and a jug of Pimm's that takes about two minutes to put together. The Wimbledon picnic menu essentially writes itself. The only question is whether yours is made properly or assembled from a supermarket meal deal. This guide is for the former. The best picnic recipes are the ones that travel well, come together quickly and still feel worth the effort when you are sitting on a blanket in the sun. Planning a Wimbledon picnic is not just about the food; it is about making preparation simple, keeping everything fresh and creating a comfortable outdoor setup. From quick kitchen prep to picnic essentials, the right tools can make hosting much easier. Classic Wimbledon Picnic Food Ideas A traditional Wimbledon picnic has three non-negotiables. Strawberries and cream - simple, but only as good as the cream you make. Scones - better from an air fryer than you would expect. And Pimm's - one of the few drinks that genuinely takes less time to prepare than it takes to describe. All three can be prepped ahead, transported easily and served with no equipment beyond what fits in a cool bag. How to Make Strawberries & Cream You already know about the strawberries. But the cream is what makes this classic Wimbledon picnic treat special. Freshly whipped double cream takes about a minute to make and tastes completely different. The trick is keeping everything cold and not over-whipping it. A handheld milk frother can make this process quicker and easier, especially when preparing smaller batches outdoors. Unlike manual whisking, it helps create a consistent texture with less effort and is easy to carry for picnics or garden gatherings. Makes: enough for 2–3 generous servingsTime: about 1 minuteIngredients 100ml cold double cream 1 tsp icing sugar (optional) A few drops of vanilla extract (optional) Method Tip: Work in small batches if you’re making cream for a crowd. The frother handles 100–150ml beautifully. Do two or three quick rounds rather than one large one. Make sure your double cream is cold straight from the fridge. Pour into a deep bowl or tall jar - you need some depth for the frother to work. Too shallow and it splashes. Add the icing sugar and vanilla extract if using. Place the frother head just below the surface. Turn it on and use a slow up-and-down motion, working around the edges to aerate the cream evenlyly. Keep going for 45 to 60 seconds. Stop when the cream holds soft peaks. It should dollop, not pour. Spoon over fresh strawberries and serve straight away. Easy Air Fryer Scones: Ready in 30 Minutes No need to heat the whole oven for a picnic bake. The air fryer takes care of it in under 15 minutes. A good scone takes about 30 minutes from start to finish and the air fryer version stays consistently golden without any guesswork. Why Use an Air Fryer for Picnic Baking? An air fryer circulates hot air around food, helping achieve evenly baked results with less waiting time compared to traditional ovens. It is also useful when preparing smaller batches without heating a full-size oven. Air Fryer Scones Makes: : 6 - 8 sconesTime: 30 minutesIngredients 250g self-raising flour, plus extra for dusting 1 tsp baking powder Pinch of sea salt 1 tbsp caster sugar 50g cold butter, cubed 130ml whole milk, plus a little extra for brushing To serve Clotted cream Strawberry jam Method Sift the flour into a bowl with the baking powder, salt and sugar. Add the cold butter and rub it in with your fingertips until the mixture looks like rough breadcrumbs. Make a well in the middle and pour in the milk. Bring the dough together using your hands or a knife until soft but not sticky. Add a tiny splash more milk if it’s too dry. On a lightly floured surface, gently flatten the dough to around 3cm thick. Don’t over-handle it. Cut rounds using a 6cm cutter, pressing straight down. Don’t twist the cutter or the scones won’t rise properly. Brush the tops lightly with milk. Preheat your air fryer to 180°C for 2 minutes. Lightly oil the shelf or line the basket with baking paper, leaving gaps at the edges for airflow. Place the scones with a little space between them. Cook for 10 to 12 minutes until risen and golden. Cool on a rack for 5 minutes. Serve with clotted cream and strawberry jam. Cream first or jam first? That’s between you and your conscience. Classic Pimm's Cup Recipe: The Wimbledon Standard There’s a reason Pimm’s and Wimbledon are essentially the same sentence. It’s cold, it’s fruity, it takes about two minutes to put together and it makes a garden afternoon feel like an occasion. The ratio is simple: one part Pimm’s to three parts lemonade. Note: If serving Pimm’s at your picnic, ensure it is enjoyed responsibly and only by adults of legal drinking age. For a family-friendly alternative, you can replace Pimm’s with a fruit-based mocktail using lemonade, fresh fruit and mint. A vegetable chopper speeds up the fruit prep considerably if you are making a large batch for a crowd and it keeps the slices consistent, which matters more than it sounds when everything is going into a glass. Classic Pimm’s Cup Serves: 4Time: 5 minutes Ingredients 250ml Pimm’s No. 1 750ml chilled sparkling lemonade Juice of half a lemon To garnish Sliced strawberries Cucumber rounds or spears Orange or lemon slices Fresh mint Apple slices (optional) MethodTip: Mix the Pimm’s and fruit ahead of time and keep it in the cooler bag. Add the lemonade just before serving to keep it fizzy. Fill a large pitcher generously with ice. Add the Pimm’s and lemon juice, then pour over the lemonade. Stir gently. You want to combine everything without losing the fizz. Add the strawberries, cucumber, citrus slices and mint to the pitcher and leave to infuse for 5 to 10 minutes. No longer, or the lemonade starts to go flat.t. Pour into tall glasses over more ice, making sure everyone gets some of the fruit. Garnish with a sprig of mint. Wimbledon Picnic Essentials Checklist The food is sorted. Here are the other things that makes the day comfortable rather than a logistical headache. Keep cool: A handheld cooling fan can be useful during warmer outdoor events, especially when space is limited. The compact design fits easily in a picnic bag. Small enough to fit in a bag, useful enough to keep you happy. Set it up: A good picnic starts with somewhere comfortable to sit. A waterproof picnic blanket makes it easier to relax outdoors without worrying about damp grass or unexpected spills. The Keplin picnic blanket comes with a waterproof backing, making it a practical choice for garden picnics, parks or a day out watching the match. Get comfortable: Sitting on the grass sounds great until you’re an hour into the afternoon. A pair of foldable camping chairs gives everyone a more comfortable spot to enjoy the day. The Keplin Voyager padded chairs are lightweight, easy to carry and simple to pack away when the picnic is over. Keep everything chilled: Fresh strawberries, cream and drinks are much better when they stay cool. A roomy cooler bag helps keep picnic essentials organised while you travel. The Keplin 27L cooler bag gives you enough space for drinks, ingredients and snacks, so you can spend less time worrying about storage and more time enjoying the day. How to Prepare Wimbledon Picnic Food Ahead of Time To make your picnic stress-free, prepare the ingredients in advance: Whipped cream: prepare shortly before leaving and keep chilled Scones: bake in the morning and cool before packing Pimm’s: prepare the fruit mixture early and add lemonade before serving Pack chilled items in an insulated cooler bag Putting It All Together: Your Wimbledon Afternoon in One Place A Wimbledon picnic doesn’t need to be complicated. Get the strawberries, whip the cream, bake the scones and mix the Pimm’s when everyone arrives. The blanket goes down, the chairs go up, someone argues about the cream-first rule and suddenly you’ve got a proper British summer afternoon on your hands and the tennis is optional, to be honest. FAQs About Wimbledon Picnic Recipes
5 Homemade Sports Recovery Drink Recipes to Make with Your Juicer
You have done the hard bit. You showed up, you pushed through and now you are standing in the kitchen wondering what to drink. The fridge is there. The fruit is there. And yet somehow the default is still a bright blue bottle with an ingredients list that takes a long while to read. It doesn't need to be that complicated. A few fresh ingredients, a juicer and about five minutes gets you something that tastes better, works just as well and doesn't come with a side of artificial sweetener. This guide covers the ingredients worth knowing, why fresh juice is the ideal recovery drink and five recipes worth making on repeat to keep up with your workout routine. The Best Ingredients for a Post-Workout Recovery Drink You don't need a degree in sports nutrition to stock a useful shelf. These are the ingredients that actually pull their weight, and that you can use again and again. Tart cherry juice: Probably the most well-researched ingredient on this list. The compounds that give it that deep red colour help reduce inflammation and muscle soreness after training , as demonstrated in research on tart cherry juice and post-exercise recovery. Coconut water: Lighter than fruit juice and naturally packed with potassium and magnesium. It works well as a base on its own or mixed with fresh juice, and it is easy to digest, too. Beetroot: Popular with endurance athletes for a reason. It contains dietary nitrates that your body converts to nitric oxide, which research shows supports blood flow and reduces the oxygen cost of exercise. Most people use it before training, but it is great as a recovery drink too. Ginger: A quiet anti-inflammatory. With just a small piece, it can balance out the sweetness in fruit-heavy recipes without taking over. Citrus: Lemon, lime and orange all pull double duty. They sharpen the flavour of almost any combination and contribute to electrolyte balance alongside sea salt. A squeeze of lemon is rarely a bad idea. Sea salt: That’s the one people skip and then wonder why their drink tastes flat and doesn't quite hit the spot. A small pinch is all it takes. It won't make your juice taste salty; it just makes everything work a bit better. What You Need to Make These Drinks at Home If you are making juice regularly, the appliance you use makes a genuine difference. A centrifugal juicer gets the job done but generates heat in the process, which breaks down some of the nutrients before they even hit the glass. A cold press juicer works more slowly and keeps more of the good stuff intact. If leafy greens or beetroot are a regular part of your recipes, the difference in taste is hard to ignore. The Keplin Cold Press Juicer handles kale and celery without leaving half of it in the pulp bin, which is more than can be said for most high-speed models. Prep is the other thing worth sorting. After a hard workout, you may not want to get the chopping board out and cut vegetables and fruit for twenty minutes. The Keplin 11-in-1 vegetable chopper speeds that up considerably and keeps everything a consistent size, which matters when you are tired and just want to get on with it. Once you have made a batch, keep it cold. No one wants a lukewarm juice. For everything you need to get started, the kitchen appliances range covers all the kit in one place. 5 Post-Workout Juice Recipes Worth Making on Repeat 1. Cherry and Beetroot Recovery Juice This is the one to reach for after a hard cardio session, a long run or a tough cycling ride. Tart cherry juice is well established as a recovery tool and beetroot adds depth along with its circulation-supporting nitrates. Ingredients (makes 1 large serving) 2 medium beetroots, scrubbed and roughly chopped 150ml tart cherry juice 1 large apple 1cm fresh ginger Juice of half a lemon Pinch of sea salt Method: Juice the beetroot, apple and ginger. Stir in the tart cherry juice, lemon juice and salt. Serve over ice or straight from the fridge. 2. Green Citrus Recharge This is a lighter recovery option. Clean, sharp and full of nutrients when your stomach is still settling after a tough workout. Ingredients (makes 1 large serving) 3 stalks celery 1 green apple Half a cucumber Large handful of kale or spinach Juice of 1 lime 200ml coconut water Pinch of sea salt Method: Feed the celery through first to clear the juicer, then add the kale, apple and cucumber in that order. Stir through the coconut water, lime juice and salt. 3. Tropical Electrolyte Boost Pineapple and orange bring quick-release carbohydrates and a good hit of potassium. This one works particularly well after a session that mixed cardio and resistance work. Ingredients (makes 1 large serving) 200g fresh pineapple, chopped 1 large orange 1 tsp honey 200ml coconut water Juice of half a lime Pinch of sea salt Method: Juice the pineapple and orange. Stir through the coconut water, lime juice, honey and salt. Serve cold. 4. Watermelon and Mint Hydrator The simplest of the five and possibly the most refreshing. Watermelon is made of about 92% water and contains L-citrulline, an amino acid linked in studies to reduced muscle soreness and improved recovery. It is also the most hydrating of the five, which makes it the right call on hotter days or after outdoor sessions. Ingredients (makes 1-2 servings) Large wedge of watermelon (roughly 400g flesh), cubed Juice of 1 lemon Small handful of fresh mint Pinch of sea salt Splash of coconut water if you want more volume Method: Juice the watermelon and mint. Stir through the lemon juice, salt and coconut water. Serve over ice. 5. Carrot, Orange and Turmeric Glow Perfect as a recovery drink after resistance or strength sessions. Carrot is rich in beta-carotene, which helps combat oxidative stress caused by intense training. Turmeric's active compound, curcumin, is well established in clinical research as an anti-inflammatory. Ingredients (makes 1 large serving) 3 large carrots, scrubbed 2 oranges, peeled 1cm fresh turmeric (or half a tsp ground turmeric) 1cm fresh ginger Juice of half a lemon Tiny pinch of black pepper Pinch of sea salt Method: Juice the carrots, oranges, turmeric and ginger together. Stir through the lemon juice, black pepper and salt. Serve straight or over ice. Quick Tips to Get the Most from Your Recovery Check the label, always. Tart cherry and pomegranate juices are the worst offenders for being diluted or quietly sweetened. If it is not 100% juice, it is not doing the same job. Don't skip the salt. It sounds wrong but a small pinch of sea salt genuinely transforms these recipes. It doesn't make them taste salty, it just upgrades every flavour and brings the electrolyte balance closer to what your body actually needs. Drink it while it counts. Your muscles absorb glycogen most efficiently in the two hours after training. You don't need to sprint to the kitchen but leaving it until dinner isn't ideal either. Make it the night before and keep it cold. A vacuum-insulated tumbler will keep your drink cold for hours. Prep it before you leave, bring it with you and it'll be waiting for you exactly as you made it. Match the recovery recipe to the session. Harder effort means more glycogen depletion. The tropical or cherry recipes suit that better. After something moderate, the green or watermelon options are plenty. Batch and freeze when life gets busy. Make a big batch at the weekend and pour it into silicone ice cube trays. Drop four or five cubes into your tumbler before you head out and they'll have thawed by the time you need them. No prep on a tired Tuesday, no waste. FAQs About Homemade Sports Recovery Drinks
6 Summer Cocktails and Mocktails to Make with Your Juicer
There is something quietly brilliant about having a juicer on your worktop in summer. Fresh fruit is cheap, the days are long and the gap between "I fancy something cold" and having it is surprisingly small. You do not need a cocktail shaker, a bar cart or a degree in mixology. Just good produce, a few minutes and a machine that does the hard work. These six drinks cover both sides of the garden party. Three are alcohol-free, three have a little something extra. All of them use juice you make yourself, which makes a bigger difference than you might expect. Why Fresh Juice Makes a Better Cocktail Shop-bought juice is fine at breakfast. In a cocktail or mocktail, it flatters to deceive. The flavour is thinner, the colour is duller and it tastes like it came from a carton. Because it did. Cold-pressed juice is a different thing entirely. The slow masticating process extracts more from the fruit without heating it, so you get brighter flavour, richer colour and more nutrients in the glass. Run a watermelon through a cold press juicer and it tastes properly, intensely of watermelon. That is the base ingredient that makes these drinks worth making. A couple of other bits of kit will help. Good ice matters more than people think. Thin, watery cubes melt fast and water everything down. A set of silicone ice cube trays gives you bigger, slower-melting cubes that keep things cold without ruining the drink. And if you are slicing garnishes like lime wedges, cucumber rounds or pineapple chunks, a 7-in-1 vegetable chopper takes the tedium out of prep. Worth having on the counter before you start. Cocktails with a Kick: Three Recipes That Use Fresh Juice 1. Watermelon Vodka Spritz Vodka is an honest base spirit. It stays out of the way and lets the other flavours do their thing. Here that means the watermelon gets to shine, which is exactly what you want on a warm afternoon. What you need (serves 2): 300ml fresh watermelon juice 60ml good-quality vodka Juice of 1 lime Sparkling water to top Ice Fresh mint and watermelon wedges to garnish How to make it: Combine the watermelon juice, vodka and lime juice in a jug and stir. Fill two glasses with ice, pour to about three-quarters full and top with sparkling water. Garnish with mint and a wedge of watermelon. Serve straight away. Practical tip: Do not skip the lime. Without it the drink tips into sweet and flat. That acidic edge is what keeps it lively. 2.Fresh Pineapple and Rum Punch Rum and pineapple is a reliable pairing and nobody is apologising for it. The difference here is the freshly pressed juice. It is sharper, more tart and considerably more interesting than anything from a carton. What you need (serves 4): 400g fresh pineapple, skin removed 100ml white rum 50ml dark rum Juice of 2 limes A generous splash of grenadine (optional) Ice Pineapple chunks and lime slices to garnish How to make it:Juice the pineapple to get around 350ml. Combine with both rums, the lime juice and grenadine in a large jug. Have a taste and add more lime if it needs sharpening. Pour over ice and garnish with pineapple and lime. Scales up easily if you are making a batch. Practical tip: Make the juice that morning, keep it in the fridge and assemble the drinks when guests arrive. The juice holds well for a day. 3. Cucumber and Elderflower Gin Collins This is the most elegant of the six. Gin and elderflower is a classic British summer combination and fresh cucumber juice makes it feel genuinely special. It tastes like it cost more effort than it did. What you need (serves 2): 1 medium cucumber, roughly chopped 60ml London Dry gin 30ml elderflower cordial Juice of 1 lemon Soda water to top Ice Thin cucumber rounds and lemon slices to garnish How to make it:Juice the cucumber through your cold press juicer to get around 180ml. Combine with the gin, elderflower cordial and lemon juice in a tall jug or cocktail shaker with ice. Stir well and strain into ice-filled glasses. Top with soda water and garnish with cucumber and lemon. Practical tip: Taste before you add the full amount of elderflower cordial, especially if yours is on the sweet side. It can go cloying quickly and there is no fixing it once it is in. Mocktail Recipes: Three Non-Alcoholic Drinks Worth Making 4. Watermelon and Mint Cooler This is almost unfairly easy. Watermelon juice is naturally sweet and a beautiful shade of pink when it is cold. A squeeze of lime and some fresh mint and you have something that looks like it came from a proper beach bar. What you need (serves 2): 400g seedless watermelon, roughly chopped Juice of 1 lime A small handful of fresh mint leaves Sparkling water to top Ice How to make it:Run the watermelon through your cold press juicer to get roughly 300ml of juice. Stir in the lime juice. Fill two glasses with ice, add a few torn mint leaves to each and pour the juice over. Top with sparkling water and finish with a mint sprig. Practical tip: The juice keeps for two days in the fridge. Add the sparkling water just before serving or it goes flat. 5. Cucumber, Apple and Ginger Refresh For anyone who finds fruit-heavy drinks a bit much, this one sits in different territory. The cucumber keeps it cool, the apple adds a clean sweetness and the ginger brings just enough warmth to stop it being boring. It is also very good for you, which frankly feels like cheating. What you need (serves 2): 1 large cucumber, roughly chopped 2 green apples, cored and quartered A thumb-sized piece of fresh ginger, peeled Ice A few slices of cucumber to garnish How to make it: Feed everything through the juicer. The slow masticating action is particularly good with ginger, getting more juice out of it than a fast-spinning machine would. You should end up with around 350ml. Taste it and adjust. Add more apple for sweetness or more ginger for heat, then serve over ice. Practical tip: Drink this within a few hours. Green juices oxidise faster than fruit-only ones and this one is best made fresh. 6. Pineapple, Carrot and Turmeric Sunshine If drink five is cool and green, this one is the opposite. Warm in colour, slightly tropical, with the kind of golden look that photographs well if you care about that sort of thing (and honestly, who does not a little). The turmeric is subtle, but it adds an edge that makes the whole thing taste more interesting. What you need (serves 2): 200g fresh pineapple, skin removed and roughly chopped 3 medium carrots, scrubbed A small piece of fresh turmeric root (or a pinch of ground turmeric) Juice of half a lemon Ice How to make it: Juice the pineapple, carrots and turmeric together. The carrot gives this real body and the slow press gets considerably more out of it than a fast blade would. Stir in the lemon juice and serve over ice. Practical tip: Turmeric stains badly. Do this over the sink. Tips for Juicing Cocktails and Mocktails at Home Fresh is better. Cold-pressed juice keeps for 48 to 72 hours but the flavour is noticeably better on the day you make it. Do not throw away the pulp. Carrot and apple pulp goes well in cakes or overnight oats. Cucumber pulp works in a face mask if you are that way inclined. Nothing needs to go in the bin. Batch it sensibly. If you are making these for a group, juice everything the morning before, keep it chilled and let people build their own drinks. Trying to juice to order with a kitchen full of people is a recipe for chaos. Taste everything before you serve it. Fruit changes a lot with the season. A July pineapple is nothing like an April one. Trust what is in the glass more than the measurements on the page. For everything you need alongside these recipes, the Keplin kitchen accessories range covers prep tools, serving kit and more. FAQs About Making Summer Cocktails and Mocktails with a Juicer
5 Air Fryer Recipes for Picnics, Barbecues and Beach Days
Got an invite for a sunny occasion on the horizon and no idea what to bring? Whether you're heading to the park with a blanket, setting up the BBQ in the garden or packing a cool bag for the beach, our air fryer is the best way to meal prep. Fast, fuss-free and surprisingly brilliant at finger food, it turns out crowd-pleasing bites with minimal effort. The Keplin 9L Dual Zone Air Fryer is ideal for batch-cooking before a day out, with two independent cooking zones so you can run two recipes at once. It even picked up a Good Housekeeping Award, described as "clear and intuitive to use" - which is exactly what you need when you're trying to get five things ready before you have to load the car. Here are five recipes to try for your next outdoor adventure. 1. Sausage Rolls with Sage & Mustard Sausage rolls are a British picnic staple for good reason. This version takes things up a notch with fresh sage and moreish mustard mixed into the sausage meat, resulting in a delicious combination that disappears fast at any gathering. Makes around 10 rolls What you need: 450g pork sausage meat 1 tbsp fresh sage, finely chopped 3 tbsp mustard 1 sheet ready-rolled puff pastry 1 egg, beaten Salt and pepper How to make them: Mix the sausage meat with the sage and a good pinch of salt and pepper. Roll out the puff pastry and cut it into two long rectangles. Shape the sausage mixture into a log along one edge of each rectangle, then fold the pastry over and crimp the edges with a fork. Brush with beaten egg and cut into pieces. Air fry at 200°C for 10 to 12 minutes, turning once halfway, until the pastry is golden and puffed. Chef's tip: These travel brilliantly. Make a batch the night before, refrigerate and eat them cold the next day. Easy peasy! 2. Crispy Sweetcorn Fritters These little golden patties are the kind of thing that always gets finished first. Crispy on the outside, fluffy in the middle, with sweet bursts of corn throughout. They work equally well as a starter or as a snack – and you may want to start eating them year-round. Makes around 10 fritters What you need: 250g sweetcorn (tinned and drained, or fresh) 75g plain flour 1 egg 3 spring onions, finely sliced 1 tsp baking powder Salt, pepper Olive oil spray How to make them: Combine the sweetcorn, flour, egg, spring onions, baking powder and seasoning in a bowl and mix until you have a thick batter. Shape into small patties with your hands Spray the air fryer basket with a little olive oil. Add the fritters in a single layer and spray the tops. Air fry at 190°C for 12 to 14 minutes, flipping halfway, until golden and crisp. Chef's tip: Sour cream with a squeeze of lime is the perfect dipping sauce. A little sweet chilli works great, too! 3. Air Fryer Scotch Eggs A proper Scotch egg is one of the great joys of outdoor eating. Making them in the air fryer is easier than you think and far less messy than deep frying. Make 4 scotch eggs What you need: 4 eggs (for the centres) 1 egg, beaten (for coating) 400g sausage meat 1 tsp Worcestershire sauce 75g plain flour, seasoned 100g panko breadcrumbs Salt and pepper How to make them: Boil the 4 eggs for 8 minutes, then transfer immediately to an ice bath. Once cool, peel carefully. Mix the sausage meat with Worcestershire sauce, salt and pepper. Divide into four equal portions and flatten each one into a thin patty. Wrap a patty around each egg, moulding it evenly all over. Roll each one in seasoned flour, then beaten egg, then breadcrumbs. Set the Scotch Eggs on a silicone liner and air fry at 200°C for 12 to 15 minutes. Turn halfway, until the coating is golden brown and the sausage is cooked through. Chef's tip: If you like a softer egg (that's a bit messier when eating outdoors), soft boil for 6 minutes only. 4. Crispy Halloumi Bites with Honey & Paprika If you are catering for vegetarians or just want something quick and brilliant, air fryer halloumi is the answer. It takes about 10 minutes from start to finish and comes out delicious with a soft, slightly squeaky centre. Makes 6 bites What you need: 1 block halloumi (around 225g) A drizzle of olive oil 1 tbsp honey Pinch of smoked paprika (optional) How to make them: Slice the halloumi into pieces roughly 1cm thick. Place in the air fryer basket in a single layer with space between each slice. Drizzle lightly with olive oil and add a pinch of smoked paprika (if desired.) Air fry at 200°C for 6 minutes. Add a drizzle of honey and air fry for a further 2 minutes. Chef's tip: These are wonderful when tucked as a sandwich base with cucumber, tomatoes and tzatziki for a quick and satisfying lunch under your parasol. 5. Peanut Chicken Skewers Juicy and packed with flavour, these peanut chicken skewers are the kind of thing you may be remembered for on the next get-together. The marinade does all the with its slightly sticky coating that crisps up beautifully in the air fryer. Perfect for any occasion, alone or accompanied. Makes 8 skewers What you need: 500g boneless, skinless chicken thighs, cut into chunks 2 tbsp smooth peanut butter 2 tbsp soy sauce 1 tbsp lime juice 1 garlic clove, minced 1 tsp honey 1 tsp curry powder Wooden skewers How to make them: Mix the peanut butter, soy sauce, lime juice, garlic, honey and curry powder together in a large bowl until smooth. Add the chicken chunks and toss to coat well. Leave to marinate for at least 30 minutes, or overnight in the fridge if you have time to spare Air fry at 200°C for 10 to 12 minutes, turning halfway, until golden and cooked through. Once the chicken is cool enough to handle, thread the pieces onto skewers for easy snacking. Chef's tip: These are just as good cold as they are warm, making them ideal for prepping and packing without the faff. They hold up perfectly in a cooler bag. Pack It, Eat It, Enjoy It - That's the Point. Every single one of these recipes works because of one thing: a good air fryer. The Keplin Air Fryer range gives you the power and capacity to batch-cook everything you need before a day out, without heating up the whole kitchen. Make a big batch, pack it and enjoy the sun. Hello summer days! FAQs About Making Air Fryer Picnic Food
