PICNIC FOOD

CHORIZO SCOTCH EGGS INGREDIENTS

6 eggs

400g good quality sausages

150g cooking chorizo

50g plain flour

100g fresh breadcrumbs

rapeseed oil for frying

METHOD

1 Place four eggs in pan of cold water, bring to the boil then simmer for 6 minutes. Remove from the water and place in iced water until completely cool. Carefully peel and set to one side. Beat the remaining eggs in one bowl, place the flour in a second bowl and the breadcrumbs in a third.

2 Skin both types of sausages, whizz in a food processor until just combined. Divide into four equal balls. Flatten one out in your hand – having slightly wet hands will help here. Lightly flour one egg, place in the centre of the sausage meat and work the sausage meat around it until completely encased. Repeat with the other eggs.

3 Roll each in flour, then beaten egg and finally breadcrumbs. To cook, heat the oil in a large saucepan until it reads 160°C with a thermometer. Lower a couple of the eggs into the hot oil and cook for around 8 minutes until crisp and golden. Set aside to cool slightly before serving.

PEA, BASIL AND RICOTTA QUICHE INGREDIENTS

For the pastry:

100g plain flour

100g wholemeal flour

100g cold butter, chopped

For the filling:

250g frozen or fresh peas

150g baby spinach

6 tbsp torn basil

2 eggs, plus 1 yolk

150g ricotta cheese

100ml double cream

150g Cheddar, grated

METHOD

1 Place both flours in a bowl, add the butter and rub in until the mixture resembles fine breadcrumbs. Stir in 4-5 tbsp cold water and to make a firm dough. Cover with cling film and chill for 30 minutes.

2 Preheat the oven to 200°C/180°C fan/gas 6. Roll the pastry out to fit a 22cm fluted tart tin and chill for 15 minutes. Line the pastry with greaseproof paper, fill with baking beans and bake for 15 minutes. Remove the paper and beans and bake for a further 8 minutes until crisp. Reduce the oven to 190°C/170°C fan/gas 5.

3 Steam the peas for 4 minutes and set aside. Steam the spinach for 1 minute, drain and squeeze out any water before roughly chopping. Beat together the remaining filling ingredients, reserving a third of the Cheddar. Season well, stir in the peas and spinach and spoon into the pastry case. Top with the remaining Cheddar and bake for 35 minutes until golden and set.

CARROT CAKE TRAY BAKE INGREDIENTS

150ml sunflower oil

150g soft light brown sugar

2 eggs, beaten

2 ripe bananas, mashed

75g walnuts, roughly chopped

100g self-raising flour

150g wholemeal flour

2½ tsp baking powder

1 medium carrot, roughly grated (about 150g)

1 tsp mixed spice

½ tsp ground cinnamon

For the topping:

340g pot soft cheese

30g icing sugar

2 tsp fresh orange juice

zest 1 orange

2 tbsp chopped walnuts

METHOD

1 Preheat the oven to 180°C/160°C fan/Gas 4. Butter and base-line an 18cm square cake tin. Place the cake ingredients in a large bowl and beat well until thoroughly combined. Spoon into the prepared tin and level off the top. Bake for 45 minutes until cooked and a skewer comes out clean once inserted. Allow to cool in the tin for 10 minutes before cooling on a wire rack.

2 To make the frosting, combine the soft cheese, sugar, orange juice and half the orange zest. Combine well and spread over the top of the cake. Scatter with the walnuts and the remaining orange zest. Cut into squares and serve.

ITALIAN PICNIC BREAD INGREDIENTS

500g Wright’s Classic Ciabatta Bread Mix

6 tbsp olive oil

4 ripe figs, thickly sliced

150g Taleggio cheese, sliced

2 sprigs rosemary, roughly torn

2 garlic cloves, sliced

25g Parmesan, finely grated

100g Parma ham 

Handful fresh rocket

METHOD

1 Oil a 20cm x 30cm shallow roasting tin and set to one side. Tip the flour into a large mixing bowl, season well with black pepper and add half the olive oil and 350ml lukewarm water. Mix well.

2 Tip out on to a lightly floured surface, knead for 5 minutes and then shape into a rectangle to fit your tin. Carefully lift into the tin, cover with oiled cling film and allow to prove for 30 minutes until well risen.

3 Preheat the oven to 200˚C/180˚C fan/gas 6. Arrange the figs and cheese over the bread, scatter with the rosemary and garlic and press into the dough a little. Drizzle with the remaining olive oil.

4 Bake the bread for 20 minutes until golden cooked through. Allow to cool a little before scattering with the Parma ham and rocket.

GREEK SPINACH AND FETA PIES INGREDIENTS

2 tbsp olive oil

1 onion, finely chopped

2 garlic cloves, chopped

300g baby spinach

4 tbsp chopped fresh parsley

2 tbsp chopped fresh mint

200g feta

100g butter

8 sheets filo pastry

METHOD

1 Preheat the oven to 180˚C/160˚C fan/gas 5. Heat the olive oil in a frying pan, add the onion and garlic and cook very gently for 15 minutes until perfectly softened and lightly golden. Spoon into a large mixing bowl.

2 Add the spinach to the same pan with a splash of water and gently heat until wilted. Tip into a colander and when cold enough to handle, squeeze out all the moisture. Roughly chop and add to the onions along with the herbs and feta. Season well with black pepper.

3 Lay a sheet of filo on a clean worksurface, brush with butter and spoon an eighth of the filling all along the length of the pastry going right to the ends. Roll up, brushing with more butter as you go to make a long thin sausage. Twirl into circle and place on a baking sheet. 

4 Repeat with the remaining pastry and filling. Bake for 15 minutes until crisp and golden. 

Tip…

Always ensure that you keep your filo covered with a clean towel to prevent it from drying out as you work. And if the pastry cracks or breaks as you handle it, don’t worry – just brush with butter and patch up with a little extra pastry.