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The secret to alfresco success is prep, so try this trio of make-ahead recipes for size: apricot-basted chicken with preserved lemon, plus sides of tomato and chickpea, and green beans and aïoli
Dining outdoors can be a joy, as long as everything comes together just so. You can’t control the elements, so it’s useful to be all over the food logistics, not least to give yourself some flexibility with regard to timings and applications. So, today, I have for you: a tray of roast vegetables that are as good straight from the oven as they are a few hours later, spooned out of a container; a bean salad that can be prepped a day ahead and dressed as and when you need it; and a whole roast chicken, happy to be served just as it is, or cold in a sandwich.
