English summer hamper

300g orzo (rice-shaped pasta) or use another pasta shape like farfalle (bow-ties)
Swiss bouillon powder or vegetable stock
1 stalk celery, finely chopped
1 small red pepper, deseeded and finely chopped
12-15 black or green olives, pitted and roughly chopped
4 spring onions, sliced

For the dressing:
3 tbsp light olive oil
1 tbsp red or white wine vinegar
1 tsp dry mustard
1 clove garlic, peeled and cut in half
pinch of sugar
salt and black pepper

Place the dressing ingredients in a screw-top jar and shake to combine.

Cook the orzo or pasta according to packet instructions, rinse in cold water, drain and toss in the dressing. Mix in the celery, pepper, olives and spring onions.

Remove the garlic halves before packing in a plastic container. Store in the fridge until ready to go.

Quick and Easy Strawberry and Yoghurt Cups
Serves 4

1 packet of 24 canape-size pastry cups (available in supermarkets and delicatessens)
24 medium-size English strawberries, trimmed
200g tub of Greek yoghurt
2 tbsp icing sugar, sifted
few drops of vanilla essence

Place the yoghurt in a bowl, sift in the icing sugar, add the vanilla and mix to combine. Using a teaspoon, fill the pastry cups with the yoghurt and top with a strawberry. Assemble them at the last minute and pack snugly in a shallow, plastic container for transport