From fresh salad bowls, to handheld options such as tacos, tortillas or burgers. Now's the perfect time to pivot your menus from indoors to outdoors, be inspired with our recipes by our Food Development Chef Geoff Baird.

Outdoor Dining Tips

  • Should our changeable Irish weather take a turn when serving hot food outside, choose dishes that will stay warmer for longer. Food covered in a warm salsa, cheese or BBQ sauce, such as meatballs, pulled pork or loaded fries will work better outdoors.
  • Always ensure that you choose the best packaging that is practical and secure for takeaway which also makes the food present well and look delicious.
  • Choose dishes that are easy to eat and able to be handheld with or without cutlery to appeal to all customers from standing to sitting on a park bench.
  • Don't forget the accessories such as napkins, cutlery packs and condiment portions.

  1. Peel and deseed the 3 avocados and place into a mixing bowl. Peel and finely dice the red onion and chop the 10g coriander and add to the avocado along with the juice from 1 lime and mash together. Season with salt and pepper.
  2. Peel and dice the 48g chorizo and fry off in a pan on a medium heat. Allow the chorizo to slowly cook.
  3. Take your 6 tortilla wraps and cut out 10cm tortillas and toast in a dry pan to add colour.
  4. Peel and finely dice the 42g pineapple and set aside.
  5. To build the tortillas lay the wraps flat on the chopping board and spread a tablespoon of the avocado mix onto each wrap.
  6. Divide the warm chorizo on top of the avocado mix followed by the diced pineapple, salsa and grated cheddar and garnish with pea shoots.

  1. Defrost the chicken.
  2. Cut the top off the garlic bulb, drizzle with oil and season. Wrap in foil and roast in the oven at 180°C for 40 - 50 minutes then allow to cool.
  3. Chop the 20g parsley and mix with the 300g mayo and squeeze the garlic cloves out of their skins and mix altogether with 35g of cold water.
  4. Cook the chicken either in the oven or fryer until golden.
  5. Fry off the chips until crispy.
  6. Place the wrap on the chopping board and place the seasoned chips in a pile on the top/middle of the wrap.
  7. Place the lettuce on top followed by the chicken.
  8. Fold the wrap from the bottom and bring in the sides.
  9. Pour the chilli jam and roast garlic mayo into separate ramakins or pour straight over the top.

  1. Pre heat the oven to 180°C.
  2. Drain and rinse the 1 tin of chickpeas and place into a mixing bowl along with the 1tsp smoked paprika, 2tsp ground cumin and 2 tbsp of oil. Mix well and place onto a roasting tray and bake in the oven for 5 - 8 minutes.
  3. Blanch the 35g aspargus, 40g broccoli and 70g pak choi until they still have a bit of bite. Allow to cool.
  4. Julieene your 30g courgette and wash the 50g spinach.
  5. Mix the 1 tsp of sriracha sauce with the 1.5 tbsp of lemon juice, 1 garlic clove and 2 tbsp of olive oil to make the dressing.
  6. Slice the red onion into thin rings and pickle.
  7. Place the ingredients one by one around the inside of a bowl leaving the courgette, pumpkin seeds and dressing to be sprinkled over the top.
  8. Garnish with the pickled red onion. 

  1. Pre heat the oven to 180°C and defrost the salmon.
  2. Peel and chop the 200g of sweet potato. Boil until soft then mash. Season to taste.
  3. Cook off the 130g of rice.
  4. Season and roast the salmon for 5 minutes.
  5. Bring a small pot of water to the boil, add 30ml of vinegar and gently crack an egg into the water and poach until its nearly cooked.
  6. Bring all the ingredients together. Drizzle the dressing over the red chard and place into the bowl then add the rice and sweet potato mash.
  7. Place the salmon and poached egg on top and garnish with the chia seeds and pea shoots. 

  1. To make the sauce blend the following all together; 200g youghurt, 12g lemon juice, 15g coriander, 7g mint, 8g jalapenos, 2g ginger, 5g garlic and 12g of honey.
  2. Slice the halloumi into roughly 60g pieces.
  3. Dip the halloumi into the flour then egg wash then the panko breadcrumbs. Dip back into the egg wash then another coating of breadcrumbs.
  4. Deep fry until golden brown.
  5. Toast the burger bun then set the halloumi onto it followed by the chorizo, rocket, coriander and mint sauce followed by the top of the burger bun. 

Don't forget the sustainable packaging