Cracking summer days


This August Bank Holiday will see families across the country enjoy one of our favourite picnic ingredients – the great British egg!

The versatile egg is the perfect choice for picnics - whether in salads, quiches or made into a scotch egg. And they're nutritious too, containing a range of vitamins and minerals and fewer than 80 calories.

Try this delicious couscous recipe or browse our site for classic picnic recipes including Quiche Lorraine and Scotch eggs.

Herby couscous with roasted veg and egg

Prep: 5 minutes
Cook: 35-40minutes
Serves 4

75g couscous
2 tbsp olive oil
salt and freshly ground black pepper
500g butternut squash, peeled and diced
1 red onion, roughly chopped
1 red pepper, deseeded and chopped
1 courgette, diced
1 clove garlic, finely sliced
6 large British Lion eggs
3 tbsp chopped fresh parsley


  1. Preheat the oven to 200oC/Fan 180oC/Gas Mark 6. Fill and boil a kettle. Place the couscous in a large bowl with 1 tbsp of the oil and plenty of salt and pepper. Pour 300ml boiling water from the kettle over the couscous, stir well, then cover with an upturned plate and leave for 10 minutes, during which time the water will be absorbed.
  2. Place the remaining oil in a large roasting tin, add the butternut squash, onion and peppers and roast for 10 minutes Stir in the courgette and garlic and roast for a further 10 minutes or until all the veg are tender and lightly charred at the edges.
  3. Beat the eggs with seasoning and pour into the roasting tin. Bake for 15 minutes or until the egg has set and is puffed up and golden.
  4. Remove the tray from the oven, stir the egg and vegetables to break them up then stir in the couscous and parsley, mix well until all the egg and vegetables are mixed well. Season to taste then serve warm or cold.