Perfect picnic food for when the sun makes an appearance

1. CELERY SAUSAGE ROLLS WITH A BEER DIP Ingredients Makes 24

• 450g good-quality sausage meat

• 1 small onion, peeled and finely diced

• 4 sticks celery, trimmed and finely diced

• 1 tbsp chopped fresh sage

• 350g ready-made puff pastry

• 1 free-range egg, beaten with 1 tbsp milk (to seal)

• 1 free-range egg, beaten (to glaze)

• Salt and pepper to taste

• For the beer dip:

• 4 tbsp tomato ketchup

• 2 tbsp tomato chutney

• 1 tbsp Worcester sauce

• 1 tsp English mustard

• 150ml dark beer

Directions

Pre-heat oven to 220C/450F/gas 7.

Grease and line two large baking sheets with greaseproof paper.

Mix the sausage meat, onion, celery and sage together and season with a little salt and pepper.

Roll the pastry out on a well-floured board into a large rectangle.

Cut into three strips, lengthways.

With floured hands, divide the sausage meat in three, and roll each into a long sausage shape.

Place each one into a strip of pastry, half way.

Moisten the edges with a little egg/milk mix then fold the other half of the pastry on top, sealing the edges.

Cut each strip into 8 pieces, then snip the tops to allow steam to escape.

Place on baking sheets, brush with beaten egg and bake on two shelves, swapping them over half way through for 15 to 20 minutes until the pastry is puffed up and golden brown.

To make the dip, add all the ingredients to a pan and heat gently until warm.

Pour the dip into a bowl and serve with the sausage rolls, which can be eaten warm or cold.

www.lovecelery.co.uk

2. BARLEY SALAD WITH ROCKET, ZESPRI KIWIFRUIT AND FETA CHEESE Ingredients

Serves 4

• 100g pearl barley

• 100g rocket

• 100g fresh cheese

• 1 Zespri green kiwifruit

• 1 Zespri sun gold kiwifruit

• 1 sprig of basil

• 2 tbsp olive oil

• 2 tbsp lemon juice

• Salt and pepper

Directions

Put water in a pan, add salt and boil the barley for 30 minutes.

Drain in a colander and leave to cool.

Place the barley on the bottom of a serving dish and arrange slices of kiwifruit around the edge.

Top with the rocket and diced fresh cheese.

Mix the olive oil with the lemon juice, adding a pinch of salt and pepper. Add the dressing to the salad then sprinkle it with plenty of chopped basil.

www.zespri.eu

3. RADISH, FETA AND BABY LEAVES SALAD

Ingredients

Serves 4

• 2 tbsp olive oil

• 2 tbsp red wine vinegar

• 1 shallot, finely sliced

• 20 French breakfast radishes

• ½ bag lambs lettuce

• ½ bag chard and spinach salad or ½ bag red leaf salad

• 150g feta cheese, crumbled into chunks

Directions

Combine the oil, vinegar and shallot and season with salt and pepper.

Quarter the radishes and toss in a large bowl with the lambs lettuce and chard and spinach or red leaf salad leaves.

Add the dressing, toss again, then scatter over the feta.

www.loveradish.co.uk