Whether you are picnicking by the seaside, planning a rambling outing or going to an outdoor concert, there’s more to a picnic than sandwiches. MARIA SOCRATOUS packs a few alternatives
Sausage Wraps
Serves 6
2 tbsp French mustard
2 tbsp tomato ketchup
1 tbsp light brown sugar
12 good quality sausages
12 flour tortillas or 6 Lebanese pita bread cut in two
1 iceberg lettuce or local cos
sweet corn relish or chutney to serve
l Mix the mustard, ketchup and sugar together. Place sausages under the grill until half cooked. Brush with mustard sauce all over and cook for another 5 minutes or until cooked through, basting regularly.
l Place sausages in a container and washed lettuce leaves in another and pack in the cool box together with the rest of the ingredients.
l Roll sausages in wraps, along with relish and lettuce leaves just before eating.
Tomato and Chive Tart
Serves 6
340g pack shortcrust pastry
1 small tub 0% fat yoghurt
2 eggs, beaten
2 tbsp pesto
6 ripe tomatoes, sliced
225g cherry tomatoes, halved
Snipped fresh chives
l Preheat the oven to 220°C/gas 7. Roll out the pastry and line the greased base and sides of a 23x33cm Swiss roll tin.
l Mix the eggs, pesto and yoghurt and season. Pour mixture over the pastry. Scatter both kinds of tomatoes on top and season.
l Bake in the oven for 20 minutes or until set. Sprinkle chives over the tart before serving. Serve in big squares cold or warm.
Noodle Salad
Serves 4
250g rice or egg noodles
400g green beans, sliced lengthways
4 tsp sesame oil
4 spring onions, thinly sliced diagonally
A few sprigs of coriander, roughly torn
300g smoked trout, flaked
For the dressing:
3 tbsp soy sauce
1 tbsp clear honey
1 tbsp lemon juice
1 tbsp olive oil
1 garlic clove, grated
Knob root ginger, coarsely grated
l Drop the rice noodles into a large bowl, then pour over enough boiling water to cover. If you are using egg noodles follow the instructions on the packet. Tip in the sliced green beans and leave for 4 minutes.
l Drain in a colander, put under cold running water to cool off, then drain again. Tip into a bowl and toss in the sesame oil.
l Pile spring onions, coriander and trout onto the noodles. Put salad into a well-sealed container. Mix the dressing ingredients and pack separately. Add the dressing and toss together just before serving.
Chewy Butterscotch Squares
Makes 12
145g butter
2 large eggs, beaten
350g light brown sugar
2 tsp vanilla extract
250g self-raising flour
100g milk chocolate, in chunks
100g pecan nuts, coarsely chopped
icing sugar for dusting
l Preheat the oven to 180°C/gas mark 4. Melt the butter and leave to cool. Butter a shallow 20x24cm tin. In a bowl, mix the sugar, eggs and vanilla.
L Pour the butter into the egg mixture and beat well. Tip in the flour and stir in with the chocolate and pecan nuts. Don’t overbeat.
l Spread the mixture in the tin and bake for 25-30 minutes. Let it cool before cutting into 12 squares. Dust with icing sugar and pack into container when completely cold.
