Pack a pukka picnic

6 medium carrots
6 celery stalks
1 red pepper
1 yellow pepper
1 cucumber

For the dip:
3 ripe avocados
142ml soured cream
1 garlic clove, crushed
salt and pepper
juice of 1 lime

1. Peel the carrots and cut them into batons (sticks about the size of your little finger). Do the same with the celery.
2. Deseed the peppers and cut into 1cm strips.
3. Halve the cucumber lengthways and scoop out the seeds with a teaspoon. Cut into 5cm pieces, then cut each piece into batons.
4. To make the dip, halve the avocados, remove the stone and spoon the flesh into a bowl. Mash, then stir through the soured cream, garlic, salt and pepper and lime juice until smooth.
5. Store in a plastic tub with a tight-fitting lid. Put it in the fridge until ready to pack. This is best done at the last minute to prevent the avocado from turning brown.

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