The great British summer might not always live up to expectations, but that shouldn't stop our determination to make the most of longer days. Picnics and barbecues are fabulous summer activities - whether at home, in the park or on the beach - so enjoy these fantastic tips�?and here's hoping for sunny days!

Keep it Simple!
Great picnics don't need to be planned like a military operation. You simply need to know that the weather is clear �?with a fair guess that it's going to stay that way (pack brollies just in case!).

Sandwiches, wraps and rolls are standard picnic fare �?though make fillings that stay put. Try these:

• Chopped egg mixed with low fat soft cheese, a pinch of paprika and chopped watercress.
• Roast chicken pieces mixed with 0% fat plain yogurt, a little curry powder, a few sultanas and chopped coriander.
• Roast Mediterranean vegetables with a spoonful of pesto sauce and a few basil leaves.
• Roast beef topped with a mixture of grated beetroot, low fat soft cheese and horseradish sauce to give it a kick.

Wrap them individually so that they are easy to hand out, or pack in sandwich boxes to keep them neat.

Avoid buying ready-made foods, and steer clear of anything with pastry. Quiche may taste good, yet it's high in calories and points values. Try making a frittata �?which is like quiche without the pastry. Set with eggs, you can transport it to your picnic in the baking dish and cut it up on site.

Keep it Cool, Clean and Covered
For the sake of your health (and that of fellow picnickers) it's absolutely vital to look after the food you take with you. That means handling it carefully when you make it, and keeping it cool and covered. Before any food preparation, wash your hands thoroughly and always keep work surfaces clean. Keep the food chilled in the fridge before you go, then transfer it to a cool bag or box, with suitable ice packs to keep the temperature within as low as possible.

Do make sure that you keep food covered. Lots of nasty flies have a habit of enjoying your picnic as much as you do! Take a couple of clean tea towels or a roll of cling film to ensure that food stays covered. Try to keep food in the shade, too, as hot sun will make food wilt �?and the warmth speeds up the growth of micro-organisms. Be warned!

Keep it Lightweight
Don't strain your back by lugging around an enormous hamper �?keep it light and easy. Pack paper plates and plastic cutlery to keep the washing up low and take plastic or disposable glasses for safety. You'll need paper napkins, and it's a good idea to pack a couple of damp kitchen cloths in a plastic bag for wiping sticky hands or mopping up spills.

There are some nifty cool bags around these days to lighten the load �?try a back-pack version to distribute the weight evenly as you (or someone else!) carry it.

Keep it Tasty
Dips and dunks make great picnic food, so pack lots of fresh vegetable crudités to nibble on, with a tasty dip to share. Equal amounts of low fat yogurt beaten with low fat soft cheese makes a great base, then add chopped fresh herbs such as chives, parsley, marjoram or lemon thyme �?or a mixture of all of them. Or try finely chopped red chilli with finely chopped cucumber and fresh coriander for something with a hit.

Layered salads are a terrific idea for picnic food. They are quick to assemble and you can make individual ones to cater for different likes and dislikes. Make them in medium-sized plastic pudding bowls with tight-fitting lids, so that when you get to your picnic, all you have to do is up-turn them onto your paper plate:

• First, put in your protein food �?choose from skinless roast chicken, wafer-thin ham, drained tuna chunks in brine or water or cottage cheese.
• Next, top with a mixed bean salad made with cannellini beans, red kidney or borlotti beans, mixed with cooked green beans, sweetcorn, red onion, chopped tomatoes and chopped cucumber, with chopped fresh chives or parsley.
• Finally, pack in some salad leaves �?such as rocket, spinach or watercress.
• Make a dressing with lemon juice whisked with mustard and a little olive oil, seasoned with salt and pepper. Sprinkle over the salads, then seal them.
• Just serve with ripped-up French bread or pittas. Perfect!