Eating Outside

Apparently there is scientific research proving that food tastes better when you eat it outside. Now I’m not aware of the actual facts that support this claim (and I’m too lazy to google it) plus I have my own theories that support that statement too, and since it’s my blog I’d much rather you read them.

beetroot falafel

I reckon food tastes better outside because: (drum roll please)

1) being surrounded by fresh air means you can properly taste the flavours

2) if you’re eating outside that suggests the sun is out, or at the very least suggests that it’s not raining and everyone is happier when it’s nice enough weather to be outside and things are more likely to taste nicer when you’re happier because you’re generally going to be more positive about everything

3) eating outside is a bit special, you’re more likely to appreciate everything a little bit more

4) eating outside often means eating food you wouldn’t normally be eating – bbq, excessive picnic bits like olives, cocktail sausages and anything else M&S has in stock


See I told you I had good reasons! All of these reasons were present and correct earlier this week when, along with some friends I picnicked in the grounds of a castle before an outdoor performance of Shakespeare. The sun was shining, we drank prosseco and devoured copious amounts of goodies sat on aΒ  woollen blanket. It was nigh on perfect. In addition to our shop bought goodies (so many crisps) I shared my new favourite allotment inspired recipe. Served with homemade tzatiziki my Beetroot Falafel went down a storm!


Delicious, one of your five a day, high and protein and they travel well! Ideal for outdoor consumption.

  • 800g tinned chickpeas, drained
  • Three smallish raw beetroot (about 500g), peeled and grated
  • Two eggs, beaten
  • One slice of bread
  • One green chilli
  • Tsp cumin
  • Fresh chives and parsley
  1. Blitz the bread, herbs, spices with some seasoning in a food processor.
  2. Gradually add chickpeas, beetroot and egg until well mixed and forming a thick rough paste. It will be the most amazing colour- wish I’d had time to take a photo, it looks beaut.
  3. Using two teaspoons, form the mixture into 24 rough balls, place on a plate and chill for half an hour (or until ready to serve- if serving warm)
  4. Using fry light, gently fry the falafel balls for 3-5 mins until cooked through. Keep warm on a baking tray in the oven on a low heat.
  5. Enjoy with salad and a nice yogurt dip.



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