Pack a pukka picnic

200g dark chocolate
900g fresh strawberries

1. Melt the chocolate in a bowl over a pan of simmering water or (carefully) in a microwave. Stir until completely melted then set aside to cool slightly.
2. Dip the bottom half of each strawberry into the chocolate and allow any excess to drip back into the bowl. Lay on a baking sheet lined with baking parchment or greaseproof paper to harden.
3. When all the berries are dipped, place in the fridge to harden.
4. Transport in a large, shallow plastic container and keep cool with freezer packs (see tips at the end of the article).

Cranberry and Grapefruit Cooler
Makes 3 litres (500ml each for 6 people)

1 litre cranberry juice, chilled
1 litre pink grapefruit juice, chilled
1 litre sparkling mineral water, chilled
ice, for serving (optional)

1. Simply mix the juices and mineral water together shortly before you leave for the picnic and pour into a suitable container. Empty plastic water bottles with screw-on caps work well.
2. If you want to take some extra ice, store in a plastic tub with a tight-fitting lid. It should last at least a few hours provided it doesn't sit in direct sun.