Ready to enjoy all that summer has to offer? Then get outside and go for a delicious picnic! These recipes are great for any occasion – a day at the beach, in the garden or at the park.




Picnic food should be simple, but that doesn’t mean you have to go without the nice things in life. This quick, cheat recipe will wow anyone on a picnic with you.



1 pack (500g) mini pork sausages

1 sheet of puff pastry

1 egg, whisked


To make:

Preheat the oven to 200 degrees Celsius (180 degrees Celsius using the fan-forced oven). Remove the skin from the sausages and set aside. On a chopping board, lay the puff pastry sheet flat. Place the sausage at the one end of the puff pastry and roll the pastry tightly over the sausage.


Cut the sausage rolls in 9cm x 8cm pieces and place on a greased baking tray. Brush with the beaten egg and bake for 10-15 minutes or until golden brown. Serve with tomato sauce.


The recipe makes 16 sausage rolls.




This is a totally delicious and convenient way to eat your salad while out on a picnic.



Vietnamese dressing:

1/4 cup (60ml) water

2 tbsp (30ml) fish sauce

2 tbsp (30ml) rice vinegar

1 tbsp (15ml) lime juice

1 ½ tsp (7.5ml) sugar

½ chilli, finely chopped



1 long French baguette

2 roasted chicken leg quarters

Rocket leaves, to serve

1 carrot, peeled and shaved into ribbons with a potato peeler

1 small cucumber, in ribbons

1 small chilli, deseeded and sliced

Crispy onions, to serve


To make:

For the dressing combine the ingredients and whisk together. Set aside.


To assemble the chicken baguettes, slice the baguette in two. Slice each piece in half, this time down the long side.


Pull the chicken into pieces then toss the dressing through the chicken.


Fill the baguettes with rocket, chicken, carrot, cucumber ribbons, sliced fresh chilli and crispy onions sprinkled on top.




It’s important that you don’t forget about dessert when on a picnic. These little cheesecakes are so tasty and travel really well.




150g coconut biscuits, crushed 

80g salted butter, melted

½ litre (500ml) plain double cream yoghurt

½ tin (193g) condensed milk

½ lemon, finely zested and juiced


Blueberry compote:

250g blueberries, frozen

80g white sugar

50ml water


To make:

Grease six microwave-safe glass jars. Combine the crushed coconut biscuits and the melted butter and press into the bottom of the jars.


In a large bowl, mix together the yoghurt and the condensed milk, then add the lemon zest and juice. Add this to the top of the biscuit base in the jars. Microwave on full power for 40 seconds or until set, they should jiggle slightly. Then refrigerate for 2-4 hours.


For the blueberry compote, place the blueberries in a pot and add the sugar and water. Simmer until all the sugar has dissolved and the mixture has thickened slightly. Allow to cool and serve with the cheesecakes.



You can get everything you need to make these yummy picnic snacks and more from Shoprite, Checkers and the other grocery retailers within the RCS Shopping Network. This means that you can make use of your RCS Card, and enjoy up to 55 days interest-free on all purchases. You can also get access to cash whenever you need it.


Don’t have a card? Apply today!