Good to go: Anna Jones' recipes to take on a trip | The Modern Cook

If you’re going on a long journey, it’s a good idea to pack something sharp, invigorating and good to eat that will last the trip – such as this crunchy salad and fresh fruit medley

I’m off on holiday and, in between packing, making sure I hit all my deadlines and tidying up (anyone else have an affliction that means they need to come back to a spotless house?), I try to make some food to take with us on our travels, hoping this will keep spirits high and tastebuds happy, and soften the inevitable fatigue a little.

This year, we are going to Portugal, so not too far, but when I do travel long-haul, I find it even more important to make sure there is good stuff to eat. Making food that travels well is an art: think crunch (pomegranate seeds, toasted nuts and freshness), citrus and veg.

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