National Picnic Week

23 Jun 22

This week is National Picnic Week, which couldn’t have come at a better time (thank you sunshine!)

If you plan on making the most of the weather and heading out for a picnic, why not try out these recipes?

Traditional Scotch Eggs

Here’s what you’ll need:

  • 4 large eggs
  • 6 good quality sausages
  • 4 tbsp milk
  • 3 tbsp plain flour
  • 100g fresh breadcrumbs
  • Vegetable oil

Method:

  1. Place 3 eggs in a small pan, cover with boiling water and bring to the boil. Cook for 6 mins. Meanwhile, mix the mayonnaise and mustard together and spoon into a small dish.
  2. Drain the eggs, rinse in cold water, tapping the shells all over. When cool enough to handle, peel away the shells. Heat the oil in a fryer or large, deep pan to approx. 160˚C.
  3. Meanwhile, use a knife to cut the sausage skins and peel them away. Mix the sausage meat together and divide into 3. Beat the remaining egg with the milk and place in a shallow dish. Place the flour and breadcrumbs on plates.
  4. Flatten the sausage meat, roll the boiled egg in flour then wrap the sausage meat around the egg to make a neat egg shape. Roll the egg in the flour; dip in the beaten egg, then roll in the breadcrumbs. Repeat dipping the egg in flour, egg, and breadcrumbs.
  5. Use a slotted spoon to carefully lower the eggs into the hot oil and cook for 8 mins or until the eggs are golden on the outside (it’s important that the oil is not too hot, so that the sausage meat has a chance to cook through). Remove the eggs from the oil and drain on kitchen paper. Leave to cool.

Optional:

Mix together 4 tbsp low fat mayonnaise and 2 tbsp wholegrain mustard – use this as a dip for your scotch eggs.

 

Sausage Rolls

Here’s what you’ll need:

  • 6 good quality sausages
  • 1 red onion (peeled & finely diced)
  • 1 sprig of fresh sage
  • Olive oil
  • 50g fresh breadcrumbs
  • 250g puff pastry (ready-made or homemade!)
  • 1 egg
  • Splash of milk

Method:

  1. Preheat the oven to 180˚C. Heat the olive oil in a saucepan and add the onions. Cook gently for about 15 minutes until soft and golden brown. Add the sage, cook for a further 2 or 3 minutes, then transfer to a plate to cool.
  2. With a sharp knife, slit the skins of the sausages and pop the meat out. Put it in a mixing bowl with the cooled sage and onion mix and the breadcrumbs, and thoroughly mix with your hands (make sure they are clean!)
  3. On a floured work surface, roll the pastry out into a big rectangle as thick as a pound coin and cut it lengthways into two long, even rectangles. Roll the mixture into sausage shapes with your hands and lay along the centre of each rectangle.
  4. Mix the egg and milk and brush the pastry with some of the mixture, then fold one side of the pastry over, wrapping the filling inside. Press down with your fingers to seal the pastry.
  5. Cut the long rolls into the sizes you want and space them out on a baking tray. Brush with the rest of the egg wash and bake in the oven for approx. 25 minutes (or until golden).

Optional:

If you like, you can add some diced apple to the pan with the onions and sage – it adds a nice tart flavour!


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