Picnic Picks

Sunny 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!

Vegan sausage rolls

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

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.

Classic Scotch eggs

Makes 4

Ingredients

• 5 medium eggs, 1 beaten

• 300g sausage meat (or vegetarian equivalent)

• 1 tbsp fresh parsley, chopped

• 150g cooked green lentils, mashed

• 2 tsp dried sage

• 125g breadcrumbs

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.

Super slaw

Serves 6

Ingredients

• ¼ red cabbage, shredded

• ¼ white cabbage, shredded

• 2 radishes, finely sliced

• 2 small carrots, grated

• 1 apple, grated

• 2 tsp apple cider vinegar

• 2 tsp mustard

• 200g Greek yoghurt

• Black pepper, for seasoning

Method

• On a chopping board, roughly shred the cabbage and finely slice the radish. Place in a mixing bowl.

• Using a cheese grater, finely grate the carrots and apple, and add to the bowl.

• In a small bowl, combine the vinegar, mustard and Greek yoghurt, and mix well.

• Add yoghurt mix to the ingredients bowl, and stir.

• Season with a good grind of black pepper, and serve.

Our expert says...

These picnic recipes are nutrientpacked, containing antioxidants, protein, complex carbs, healthy fats, and fibre.

Adding red onion to the vegan sausage rolls increases the fibre content, helping to balance blood sugar, improve motility, and support healthy gut bacteria. Red onion is also rich in the antiinflammatory flavonoid quercetin, beneficial for those with asthma, arthritis, and allergies including hay fever. Sesame seeds are little powerhouses, containing healthy fats and B vitamins for steady energy release.

The super slaw is high in vitamin C – just ½ a cup of shredded cabbage contains your recommended daily amount. Vitamin C is both immune boosting and stress-busting. Radish is a powerful detoxifier, which helps to effectively eliminate toxins and waste from the body.

The classic Scotch egg is the perfect protein-packed picnic snack. Protein provides the raw materials for the neurotransmitters our brains require, such as GABA, serotonin, and dopamine. Lentils are a great source of plant-based iron, essential for transporting oxygen around the body, and energy production. Parsley is rich in vitamin C, which enhances the absorption of iron. Choose good quality, organic sausage meat, and wholemeal breadcrumbs, to increase the complex carb content.