sponsored: brought to you by Marks & Spencer

good magazine has teamed up with Marks & Spencer and chef Lyndsay Bettles of ieatmypeas.com to bring you seven easy picnic recipes for alfresco entertaining. By combining a handful of ingredients from Marks & Spencer, you can whip up an array of impressive, yet simple, dishes in no time.

Mozzarella, tomato & courgette pesto salad

Serves 4-6

½ jar Marks & Spencer green pesto

1 tub Marks & Spencer courgette spaghetti

1 tub Marks & Spencer Italian mozzarella & tomatoes

Place the pesto in the bottom of a kilner jar. Top with the courgette spaghetti and then the mozzarella mix. Once you are ready to serve, stir everything together and eat straight from the jar or serve in a large bowl.



Mexican prawn tacos

Makes 8

1 packet Marks & Spencer taco wraps
2 packets Marks & Spencer chilli & coriander king prawns
1 tub Marks & Spencer Mexican-style rice & avocado salad

Use a large high-sided tray or bowl and place the taco wraps so that they are sitting with their sides upwards, creating taco ‘shells’. Divide the prawns among the ‘shells’ and then top with the rice and avocado salad. Just before serving, drizzle with the salad’s dressing.



Falafel with beetroot dip and superfood salad

Serves 4-6

1 tub Marks & Spencer superfood quinoa salad
1 tub Marks & Spencer beetroot dip
1 packet Marks & Spencer falafel

Stir the dressing into the superfood salad, then place in a bowl. Place the beetroot dip in a separate bowl, then serve the dip and salad alongside the falafel.



Salted caramel cheesecake bites

Makes 16 pieces

4 Marks & Spencer New York cheesecake slices
¼ jar Marks & Spencer salted caramel sauce
1 packet Marks & Spencer mini salted pretzels

Cut each cheesecake slice into 4 pieces. Place a little caramel sauce on top of each piece. Top with a pretzel and serve with extra pretzels and sauce to dip.



Berry tartlets

Makes 20

1 pack Marks & Spencer mini all-butter tartlets
1 Marks & Spencer coconut yoghurt pot
1 packet Marks & Spencer blueberries and raspberries

Arrange the tartlets on a plate, then top each with a teaspoon of coconut yoghurt. Place the berries in a bowl and let everyone decorate their own.



Coconut Eton mess

Serves 4-6

1 tub Marks & Spencer mini meringues
1 Marks & Spencer coconut yoghurt pot
¼ jar Marks & Spencer strawberry jam
1 punnet Marks & Spencer strawberries, topped and halved

Place 5-6 meringues in the bottom of a kilner jar, followed by 3 heaped tablespoons coconut yoghurt. Spoon over a tablespoon of jam and then finish with a handful of strawberries. Repeat the layers. Prepare in advance or leave for at least 5-10 minutes for everything to settle and then divide among small glasses to serve.


Cheese & honey platter

Serves 4-6

1 Marks & Spencer Normandy brie
1 Marks & Spencer goat’s cheese log
½ packet Marks & Spencer mixed fruit and nuts
1 jar Marks & Spencer honey with honeycomb
Marks & Spencer Italian Torinesi breadsticks and flatbreads, to serve

Place the cheeses on a wooden board and garnish with the mixed fruit and nuts. Drizzle the honey over the cheese and serve at room temperature with breadsticks and flatbreads.

To shop the range of quality ingredients from Marks & Spencer, visit marksandspencerme.com