There is always something adventurous about organizing a picnic. The dining table and chair are swapped for a nice blanket, and instead of porcelain plates and cutlery, it's best to serve the delicacies from the basket directly to your hand. Every patch of meadow becomes a dining room in the countryside in an instant. Accompanied by the chirping of birds and a light summer breeze, your eyes, ears and nose can enjoy the food too. And while you're still feasting and chatting, the children are off exploring. We have put together a few ideas for simple and easy-to-transport little things for you here. All you have to do is pack up.

1 Preheat the oven to 220 °C (top/bottom heat). 2 Remove the green parts from the strawberries and cut into cubes. 3 Scrape the seeds from the vanilla pod and mix together with the flour, salt, baking powder, baking soda and sugar in a bowl. Cut the butter into cubes and crumble into the flour mixture. Add the egg and milk and knead into a dough. 4. then carefully work the strawberries into the dough. 5. roll out the dough to a thickness of about 2 cm on a well-floured work surface and cut out 10 scones with a round cookie cutter Ø 6 cm. 6. place the scones on a baking tray lined with baking paper and bake for about 15 minutes until golden brown.

1. cook the pasta in plenty of salted water for 8 minutes until al dente, drain and then leave to cool. 2. mix the pesto with the olive oil, apple cider vinegar and maple syrup to make a dressing. 3. halve the cherry tomatoes, pit the olives and pluck the basil leaves from the stalks.
2. pour the dressing into a 1 liter screw-top jar, add the pasta and layer the tomatoes, olives and mozzarella on top. 5. finally, garnish with basil. Shake or stir well before eating.