Find a ist nutrition the n o near you l app u if Happ
Picnic picks Writing | Katie Hoare
S
unny summer picnics on a Sunday afternoon evoke a sense of nostalgia. Strawberries, scotch eggs, sausage rolls, and plenty of crisps and dip – a picnic just wouldn’t be the same without these classic goodies! But nowadays, you don’t have to stick to the traditional recipes, anything is on the menu, and all tastes are catered for. We’ve knocked up three of our favourites to give your picnic baskets a little shake up. Enjoy!
Classic Scotch eggs Makes 4
Ingredients • 5 medium eggs, 1 beaten • 300g sausage meat (or vegetarian equivalent) • 1 tbsp fresh parsley, chopped • 2 tsp dried sage • 150g cooked green lentils, mashed • 125g breadcrumbs
Vegan sausage rolls
Method • Preheat the oven to 180°. • Line a tray with baking paper. • Lay out the pastry sheet and cut into three strips.
• Remove skin from sausages and place two sausages on each pastry strip. Flatten a little using fingers. • Line the chopped red onions on top of the sausages, fold the pastry, and seal with a fork. Cut each sausage roll into three mini rolls. • Place on a baking tray, sealed side down and make a light cut on top. • Brush the sausage rolls with plant-based milk to give a golden finish, and sprinkle on sesame seeds. Season lightly with salt. • Place in the oven for 25 minutes, until golden brown.
Method • Preheat the oven to 180°. • Boil a pan of water. Place eggs in water and simmer for 10 minutes. • Combine the sausage meat with the parsley, sage and lentils. • Once the eggs are cooked, plunge into cold water and peel. • Divide sausage meat into four and pat into a disc shape. Lay an egg on each disc.
• Close the sausage meat around the egg and seal. • Pour the breadcrumbs into a shallow dish, and the beaten egg into another dish. • Dip the meat-covered egg into the beaten egg, and then roll in the breadcrumbs to coat the surface. • Place each parcel on a baking tray and bake for approximately 25 minutes.
Makes 9
Ingredients • 6 vegan sausages, chilled • 1 sheet ready-rolled puff pastry • Half a red onion, chopped • ½ cup plant-based milk • Handful of sesame seeds • Salt, to season
