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Country Recipes: Delicious Summer Sides

The season of barbeques and picnics is here, and we have plenty of recipe ideas to take your al fresco dining to the next level. Summery side dishes are the perfect accompaniment to meaty mains, and so quick to prepare and serve. If you are planning a picnic, all you need to do is pack your salads and sides up, get on your country clothing and find the perfect spot to indulge in these tasty dishes. We have a fantastic range of picnic accessories too, to make your outdoor dining extra special.

summer side salad

Tangy Potato Salad


2 and ½ lbs new potatoes

Salt and pepper

60ml olive oil

2 tbsp red wine vinegar

2 tbsp Dijon mustard

64g pickles 

2 tbsp pickle bring

2 tsp mustard seeds

50g watercress

20g chopped fresh chives 

20g chopped fresh parsley


Place the potatoes in a large pot, cover with salted water and bring to the boil. When boiling, reduce to a simmer on a lowheat until tender for 15 minutes. Cut them into halves or quarters.

Whisk together oil, vinegar, Dijon and pickle brine in a bowl. Season with salt and pepper. Mix in the potatoes, pickles and mustard seeds, tossing the mix, soeverything is coated. Fold in watercress, chives and parsley. 

Spicy Peach and Avocado Salad


3 tbsp fresh lemon juice

3 tbsp olive oil

2tsp pure honey

1shallot, finely chopped

1chilli, thinly sliced

Salt and pepper

3ripe, firm peaches, cut into wedges

2avocados, cut into wedges

A handfulof fresh mint, save some for garnish

80g pistachios, chopped


Whisk together lemon juice, oil, honey, shallot and chilliin a bowl. Season with salt and pepper. Add the peaches and toss to coat them. Let the peaches sit for half an hour. 

Add the avocados and mint, tossing again to combine the ingredients. Add more salt and pepper if you require it. Top with the pistachios before serving, and garnish with mint. 

Apricot-Prosciutto Focaccia


60ml olive oil

2balls of pizza dough

3apricots, cut into eighths

85ggoats cheese, crumbled

Salt and pepper

4slices of prosciutto

Large handful of rocket


Knead the dough together until combined and smooth and let it rest for up to two hours. Roll and stretch dough into a 20 x 8cm baking tray.

Preheat the oven to 220 degrees Celsius. Press fingers into the dough to make small indentations. Drizzle oil over the dough, top it with apricots and goats cheese, pressing lightly into the dough. Season with salt and pepper.

Bake for 25 to 30 minutes until golden brown. Cool on a wire rack.

For serving, top with the prosciutto and rocket.