Picnic Recipes

To celebrate Picnic week on Sunday 18th to Friday 26th June, we’ve put together some easy al fresco ideas for you and the family

Caprese Sandwich

Makes 4 - Difficulty - Easy

IngrEdIEnts

• 4 slices of focaccia or 8 slices of bread

• 2 tbsp basil pesto

• 2 tsp extra virgin olive oil

• handful of rocket

• 2 x 125g balls of mozzarella, sliced

• 2 large ripe tomatoes, sliced

• small handful of basil leaves

• 1⁄2 small red onion, sliced (optional)

• 2 tsp thick balsamic vinegar

Heat the oven to 200C/180C fan/gas 6. Squeeze the meat from the sausages into a bowl and mix with the chutney, mustard and thyme. Unravel the pastry and roll out until one side measures 43cm.

Cheesecake Jars

Makes - 8 Difficulty - Easy

IngrEdIEnts

• 200g buttery biscuit (like shortbread)

• 200g cream cheese

• 200ml double cream

• 6 tbsp icing sugar

• 2 tsp vanilla extract

• 500g strawberry, halved or quartered

If using focaccia, cut the slices across the middle so you have a total of eight slices. Spread 1/4 tbsp pesto over four of the focaccia or bread slices, and drizzle each of the remaining four slices with 1/2 tsp olive oil.

Divide the rocket, mozzarella, tomatoes, basil leaves and red onion slices over the pesto-topped focaccia or bread. Drizzle 1/4 tsp balsamic vinegar over each of the remaining slices. Sandwich the slices together, wrap up for a picnic or serve straightaway. Best eaten on the day they’re made.

Caramelised Onion Sausage Rolls

Makes - 8 Difficulty - Easy

IngrEdIEnts

• 6 pork sausages

• 2 tbsp caramelised onion chutney

• 1 tsp wholegrain mustard

• 1 tbsp chopped thyme

• 320g sheet puff pastry

• 1 beaten egg

• ½ tbsp poppy seeds

Arrange sausagemeat down the centre of the pastry. Use the egg to brush along the bottom of the pastry. Bring the pastry around the meat, and seal the edges with a fork, then cut into eight. Brush with a little more egg and sprinkle with the poppy seeds. Transfer to a lined baking sheet and cook for 25 mins or until golden.

After blitzing the biscuits to crumbs, divide the biscuit crumbs between the jars. In a large bowl, whisk the cream cheese, cream, 5 tbsp icing sugar and the vanilla extract until softly whipped. Tip half the strawberries and the remaining sugar into another bowl and crush with a fork to a purée. Ripple the purée through the cream and divide between the jars. Top each cheesecake with remaining strawberries, secure the lids and chill until ready to pack up. Transport in a cooler bag.