BBQs get all the attention when it comes to alfresco dining but there's a lot to be said for the humble picnic. We have a great selection of products that can add something special to your picnic this summer.
Pop them into the oven following the cooking instructions. Once cooked, allow them to chill before serving.
Our Terrines are great when hosting a party for a larger crowd and so simple. Just remove from the freezer the day before, place onto your serving dish and allow to defrost. Just before serving garnish with salad and a side of crusty bread.
To complete your perfect outdoor meal, follow our picnic perfect recipe for the easiest Sausage Rolls using our new Organic Sausages.
Signature Sausage Rolls
There's no need to make things complicated when making these picnic treats. They're so simple and there something extra special about eating them when they're still warm. If you’re looking to make things ahead of time to make life even easier you can follow the instructions up to 5 then pop the unbaked sausage rolls into the freezer and store for up to a month. Just cook from frozen by adding an extra 10 minutes onto the baking time.
You can always add some extra flavour to the sausage meat. Try adding some cheese and pickle, Black Pudding or Indian spices and a little mango chutney.
- 375g of ready rolled puff pastry
- 400g Sausage Meat
- Flour for dusting
- 1 egg beaten
1. In a bowl mix the sausage meat with any additional flavours you want to add.
2. Roll out the pastry and cut in half lengthways to you have to long pieces.
3. Divide the sausage meat into 2 and mould the mix into a long tube down the middle of the pastry. Use the beaten egg to brush over the areas of pastry still exposed.
4. Fold the pastry over and press the edges together tightly. You can use a fork to crimp the edges. Repeat for the second half of the mix.
5. Cut the sausage rolls around 5-6cm long. Place onto a baking tray and chill for 20 minutes.
6. Heat the oven to 200C/ 180C Fan/ gas 6.
7. Glaze the tops with the beaten egg and bake for 30-35 minutes. The pastry will go a deep golden colour. If you have additions high in sugar like a chutney then allow for some darkening of the edges as the sugar caramelises.