Food & Drink section.qxp_Layout 1 19/05/2022 14:42 Page 20
MENDIP TIMES
It’s jubilee picnic time
With KATY BEAUCHAMP
Not only are we about to celebrate the Queen’s Platinum Jubilee with street parties in just about every community, but June is also the perfect time to dig out the hamper and blanket and embrace picnic time – and not a coronation chicken sandwich (or any other filling) in sight.
SPICY POTATO SAMOSAS
These samosas are cheap to make and even more delicious to eat
These make a great al fresco snack, are very budget-friendly (approx. 5p a samosa) and are also vegan.
INGREDIENTS
(makes 18 approx.) 500gms cubed potatoes (no need to peel) 400gms plain flour 180ml olive oil 200ml water A finely chopped medium onion 1 heaped tsp each of: grated ginger grated garlic ground cumin ground coriander ground turmeric salt and pepper (to taste) 50gms frozen peas Handful of fresh coriander (chopped)
METHOD Mix together the flour and 60ml of olive oil and water to make a soft dough and leave to rest. Meanwhile, boil the potatoes until soft and mash them. Gently fry the onion in a further 60ml of the olive oil for ten minutes, then add all the spices and cook for a further five minutes. Add to the mashed potato and stir in the coriander and peas. Take walnut-sized pieces of the dough and roll into thin ovals. Put a teaspoon of the potato mixture on one side and fold over using a fingertip of water around the edge. Fry gently in the remaining oil for about three minutes on each side. Serve hot or at room temperature with a dip or salsa.
STICKY MUESLI FLAPJACKS These are really sticky, almost toffee-like, so much so you will need to separate the bars onto individual sheets of baking parchment or greaseproof paper.
Sweet and sticky flapjacks
FOOD & DRINK
INGREDIENTS
(makes 12 big bars) 100gms white sugar 150gms butter 150gms golden syrup 350gms of your favourite muesli 50gms chocolate chips (optional)
METHOD Melt butter, sugar and syrup in a saucepan until well combined and cook gently for five minutes. Stir in muesli and chopped chips. Leave to rest in the pan for 30 minutes before tipping into a baking tray. Bake at 160°C for 20 minutes. It will be very soft when it comes out but will firm up when cool. Cut into bars (to a size to suit you).
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FRUIT AND VEG JARS
Fruit and veg jars – the choice is yours This is not so much a recipe but an idea which can be adapted to your own tastes – or that of your picnic partners. I use individual recycled jam jars as they look pretty.
METHOD Cut vegetables into batons the same height as your jar. Spoon your favourite dip e.g. hummus or garlic mayo into the bottom of the jar and stand vegetables on top. If using fruit, pour in your favourite yoghurt or custard and layer fruit on top. Don’t forget the spoons!
INGREDIENTS
(These are just suggestions) Carrots Peppers Mini sweetcorn Tomatoes Grapes Apples Stewed fruit (such as rhubarb)
