By now, we’re all well and truly ready to move out from in front of the bar-heater and head outdoors. Thankfully, with the long, cold winter finally behind us, it’s time to break out the picnic rug once again.

Assembling a faultless outdoor meal can be something of logistical feat, so it’s important to design a dish that travels well.

So, we took some inspiration from the Vietnamese (who do al fresco eating better than almost anybody) for our totally inauthentic Prawn Bánh mì - served with a fennel and apple slaw and refreshing Coke Zero. Here’s how to pack your basket for the perfect spring picnic…

Prawn Bánh mì

Serves 2

8 Large Prawns (Uncooked)

2 Teaspoon Paprika

1 Tablespoon Soy Sauce

1 tsp Olive Oil

1 Bunch Coriander

1 Cucumber

1 Carrot

2 chilies

2 tbsp Japanese mayonnaise

2 Crusty Loaves (or one long baguette, cut into sections)

Prepare loaves by slicing along the top, spreading thin layer of mayonnaise.

Grate cucumber and carrot, layer in bun

Heat oil in frypan over low heat

Peel and gut prawns (leaving tails, if you’re game)

Place prawns on hot pan, sprinkling with paprika and soy

Layer prawns in banh mi bun

Garnish with coriander and fresh chilli

Wrap tightly in paper for transporting

Fennel and Apple Slaw

1 medium-sized fennel

1 quarter red cabbage

2 small green apples

100g raisins

2 tablespoons Red Wine Vinegar

1 tablespoon Olive Oil

3 tbsp mayonaise

Juice from 1 lime

Use a mandolin or grater to finely slice fennel, red cabbage and green apple.

Throw grated cabbage, apple and fennel into salad bowl with golden raisins and toss with Red Wine Vinegar, Olive Oil and Mayonnaise.

Season with salt and pepper to taste.

Seal in air-tight container

When serving, slice lime in half and squeeze over slaw, giving the ingredients a gentle toss.

Serves 2. Nutrition information per serve: Energy: 3870kJ / Protein: 41.8g / Total Fat: 31.2g / Saturated Fat: 4.3g / Carbohydrate: 111.0g / Sugars: 68.6g / Fibre: 16.9g / Sodium: 1963mg