PACK A PICNIC

Make these recipes to enjoy with the kids on a day out or while soaking up the sunshine in your garden

Recipes for sunny days out or enjoying in the garden

Pork & sundried tomato sausage rolls

MAKES 8 or 16 PREP 20 mins plus cooling and chilling COOK 30 40 mins MORE EFFORT ❄

2 tsp sun lower oil

2 banana shallots, inely chopped 8 pork sausages

10 sundried tomatoes, chopped 1 tsp fennel seeds

2 sage sprigs, leaves picked

and chopped

2 x 320g sheets ready-rolled pu pastry lour, for dusting

1 egg, beaten

1 tbsp nigella seeds

1 Heat the oil in a small frying pan over a medium heat and cook the shallots for 5 mins until soft but not golden. Remove from the heat and cool slightly.

2 Squeeze the sausagemeat from the skins into a large bowl. Mix in the tomatoes, fennel seeds, sage, cooled shallots and some seasoning using your hands until evenly combined. Set aside.

3 Unravel the pastry onto a lightly floured surface. Form half the sausage mix into a long log lengthways over the middle of the first sheet of pastry. Brush the exposed border with beaten egg, then fold one edge over the filling to join the pastry on the other side and enclose the filling. Seal the edge using a fork. Using a sharp knife, cut the long sausage roll into four or eight even pieces, then repeat with the remaining pastry and the rest of the sausage mix.

4 Arrange the rolls over one or two baking sheets lined with baking parchment, then chill for at least 20 mins or overnight. Can be made and chilled a day ahead or frozen for up to a month. To bake from frozen, add 10 mins to the cooking time in step five.

5 Heat the oven to 200C/180C fan/ gas 6. Brush the sausage rolls with the remaining egg and scatter over the nigella seeds. Bake for 30-40 mins, or until the pastry is golden and the filling is cooked through. Remove from the oven and leave to cool on the sheets for at least 15 mins before eating.

PER SERVING (16) 272 kcals • fat 19g • saturates 8g • carbs 17g • sugars 2g • ibre 2g • protein 7g • salt 0.7g

Coronation chickpea sandwich filler

SERVES 4 PREP 8 mins NO COOK EASY V

400g can chickpeas, drained

and rinsed

3½ tbsp mayonnaise or

vegan alternative

1 ½ tbsp mango chutney

2 tsp mild curry powder

½ lemon, juiced

50g raisins

½ small red onion, inely chopped

4 rolls or 8 slices of bread and

Little Gem lettuce leaves, to serve

1 Pat the chickpeas dry using kitchen paper. Combine the mayo, chutney, curry powder and lemon juice in a bowl. Season well.

2 Tip in the raisins, onion and chickpeas and mix to combine. Will keep chilled for three days. Spoon the filler into rolls or sandwich between bread slices with a few lettuce leaves.

GOOD TO KNOW vegan • 1 of 5-a-day • gluten free PER SERVING 220 kcals • fat 11g • saturates 1g • carbs 22g • sugars 12g • ibre 5g • protein 5g • salt 0.4g