Perfect picnics with Poundland

Fancy a picnic on the beach for less than £50 – including clothes, cutlery and individual coolers? Hit up Poundland for this super cute pink picnic holder, also ideal for al fresco work lunches. Then head to for a selection of fancy Italian goodies (minimum order £30). also offers a same day service in central London so grab your colleagues and head out into the sun.

For an Italian picnic to impress the boss, or for a romantic weekend treat, they recommend a selection of cured meats – salami from different regions, prosciutto San Daniele, bresaola Chianina and – with 50% off – superb-quality mortadella can be joined by classic cheeses: wedges of crumbly 24-month aged Parmigiano Reggiano, salty-sweet gorgonzola, our signature creamy buffalo mozzarella and the best burrata you’ll ever taste.

Add fresh tear and share breads suc as focaccia, sourdough, ciabatta and olive bread will all bring flavours of the Mediterranean, while olives, sweet little datterini tomatoes, salad, sun-dried tomatoes, grissini, crackers, taralli and crisps.

Make a party of it with authentic Italian beers such as Peroni and Moretti.

Want something homemade? Try this recipe for peanut and Parma ham focaccia.


–        70g Shelled salted peanuts

–        300g Plain flour

–        50g Manitoba flour

–        70g Parma Ham, thinly chopped

–        15g Brewer’s yeast

–        10g shelled salted peanuts, choppe

For the filling:

–        200g fresh Ricotta cheese

–        40g grated Parmigiano Reggiano

–        4 Tbsp Fresh Cream

–        2 Tbsp Shelled salted peanuts, chopped

–        6 fillets Dried tomatoes

–        100g Parma Ham

  1. Form a well with the flour, dissolve the yeast in a bowl of water, then pour it into the flour well. Mix with the oil and gradually add the necessary water. Add the Parma Ham and knead the dough until smooth and extensible. When you finish kneading, add salt and pepper to season.
  2. Put the dough in a bowl, cover it with cling film, pierce the surface and leave to prove for 2 hours until doubled in volume.
  3. Knead the dough again adding the peanuts, flatten it out and put it in a greased baking tin.
  4. Cover and leave to prove in a warm place for 40 minutes, top with 10g of chopped peanuts, then put in the oven at 190°C for 25 minutes. Then, take the focaccia out of the oven and leave to cool.
  5. For the filling, work the ricotta cheese with cream, cheese and chopped peanuts.
  6. Cut the focaccia in half and stuff it with the cheese mix, Parma Ham and dried tomatoes cut in strips.



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Editor in chief Suzi Dixon studied at Bournemouth university, went away for a while to work at The Daily Telegraph, then moved back to the sunny South coast for a quiet (er) life. Bournemouth News & Info is her website and she is assisted by the fabulous Fred From France in all things geeky and technical. Hire us to make your website, too, if you like.

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