MADE WITH LOVE

Picnic dishes

HOMEMADE BLACKCURRANT CORDIAL

MAKES 300ML (15 MINUTES)

INGREDIENTS

- 300g caster sugar- 2 lemons, zest & juice- 450g blackcurrants

METHOD

Add the sugar into a pan of 300ml of water and bring to a simmer. Add the lemon zest and juice followed by the blackcurrants.

Leave the mixture to simmer until the blackcurrants soften and burst. Once simmered sufficiently, strain through a sieve and muslin cloth and store in a heatproof and airtight container for up to a month. Dilute to taste.

GOAT’S CHEESE AND HAZELNUT DIP:

SERVES 4 (15 MINUTES)

INGREDIENTS

- 100g cream cheese

- 1 tbsp milk

- 100g soft, rindless goat’s cheese

- 6 chopped and toasted hazelnuts

METHOD

Mash together the cream cheese and goat’s cheese with a fork.

Add in the milk until smoother in consistency and season to taste.

Transfer into pots and sprinkle with the hazelnuts.

BERRY GRANOLA POTS:

MAKES 4 POTS (15 MINUTES)

INGREDIENTS

- 150g berries of choice

- 4 tbsp Greek yoghurt

- 4 tbsp granola

For the coulis:

- ½ lemon

- 150g raspberries

- ½ tbsp honey

METHOD

Make the coulis by adding all the ingredients into a pan and gently simmering and breaking down the raspberries until loosely combined. Then blend to a puree and sieve. Divide into the four jars.

Slice the strawberries (berries of choice) and layer with the coulis in the bottom of the jars.

Add one large tablespoon of Greek yoghurt on top of the strawberries then top with the granola.

Add any extras including honey/seeds.

HAM AND FIG FANCY BREAD:

MAKES 1 LOAF (30 MINUTES PLUS 2 HOURS RISING TIME)

INGREDIENTS

- 500g bread mix of choosing

- 5 finely shredded sage leaves

- 10 whole sage leaves

- 4 tbsp olive oil

- 2 crushed garlic cloves

- Plain flour

- 4 sliced figs

- ½ onion, thinly sliced -

100g ham slices of choice

- Sea salt for seasoning

METHOD

Add the bread mix and sage with a sprinkle of black pepper in a large mixing bowl. In a jug, add the oil and garlic along with the amount of water stated on the bread mix.

Add the liquids into the large mixing bowl and stir before kneading the dough with your hands on a floured surface. Place the dough back into the bowl and cover with cling film, leave in a warm place to double in size.

Drop the dough on a surface a few times to get rid of air bubbles and then separate into eight equal parts. Shape the dough parts into flat, round shapes and scatter the ham and figs on top with a drizzle of olive oil. Cover again with cling film and allow to rise.

Bake for 30 minutes at around 180 degrees. Leave to cool before serving.