Mrs Crunch’s delicious picnic recipes for when lockdown is finally eased

ROLL out the rug and unwrap the sarnies . . . with a partial lift of the lockdown likely, coming weeks could see picnics in the park. That means now is the time, at long last, to break out some of our outdoor favourites. Picnics are a brilliant way to feed the whole family at an affordable price. […]

ROLL out the rug and unwrap the sarnies . . . with a partial lift of the lockdown likely, coming weeks could see picnics in the park.

That means now is the time, at long last, to break out some of our outdoor favourites.

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Picnics are a brilliant way to feed the whole family at an affordable price.

And with Morrisons offering three picnic items for a fiver this week, your money can go even further.

Whether you choose to stay home and picnic in the garden or pack up a spread and head for the park, here is our pick of the best picnic recipes.

Salmon bruschetta – £1 per serving

(Serves eight)

Preparation time: 15 minutes.

Cooking time: 4 minutes.

YOU NEED:

• Zest of 1 lemon
• 8 sprigs fresh dill
• 150ml creme fraiche
• 1 ciabatta
• 1 pack steamed salmon flakes
• 1 handful watercress
• 6 radishes

METHOD:

1. Add the lemon zest and dill to the creme fraiche and stir to combine.
2. Slice the ciabatta and griddle the slices for no more than two minutes on each side.
3. Spread the creme fraiche over the griddled ciabatta.
4. Divide the salmon flakes between the slices and garnish with watercress and radish.

TIP: IF you want something that is perfect for picnics, try this fresh summer recipe. For a richer flavour, rub the bread with chopped garlic and tomato before you add the creme fraiche.

Turkey and cucumber lettuce wrap – £1.13 each

(Serves four)

Preparation time: 10 minutes.

Cooking time: N/A.

YOU NEED:

• 4 iceberg lettuce leaves
• 4 slices roast turkey
• ½ cucumber
• 250g houmous
• 1 sprinkle paprika

METHOD:

1. Peel four leaves from the outside of the lettuce.
2. Slice the turkey and cucumber into strips and place on the lettuce leaf.
3. Add the houmous and paprika.
4. Wrap the fillings within the leaf.
5. Serve and enjoy.

TIP: This healthy lettuce wrap is a light lunch alternative to heavier bread sandwiches. Make it your way, swapping turkey for sliced beef, or add extra chopped veggies.

Homemade sausage rolls – 50p per roll

(Makes ten)

Preparation time: 30 minutes.

Cooking time: 30 minutes.

YOU NEED:

• 500g puff pastry
• 450g sausage meat, extract this from your      favourite sausages
• 1 tbsp wholegrain mustard
• 1 tsp yeast extract
• 50g fresh white breadcrumbs
• 1 egg, beaten, to glaze

METHOD:

1. Heat the oven to 200C/180C fan/gas 6.
2. Roll out the pastry on a lightly floured surface to a rectangle measuring about 30cm x 40cm.
3. Cut down the middle so you have two long strips.
4. In a clean bowl, mix together the sausage meat, mustard, yeast extract and the breadcrumbs. Season to taste.
5. Divide the sausage meat mixture into two and roll each piece into a long sausage shape the same length as the pastry strips.
6. Place one length of sausage meat on to each strip of pastry.
7. Brush the pastry edges with egg, fold over to enclose the sausage meat and press down to seal.
8. Cut each strip at 8cm intervals to make ten sausage rolls.
9. Make three slits in each.
10. Brush with egg and cook on a baking tray for 30 minutes.
11. Serve warm, or cold if you prefer, with ketchup on the side.

TIP: IT’S a classic picnic treat that freezes brilliantly, so make extra to whip out as a fast family meal.

Traffic light biscuits – 28p each

(Makes 20)

Preparation time: 30 minutes.

Cooking time: 12 minutes.

YOU NEED:

• 350g plain flour
• 1 tsp baking powder
• 100g butter
• 175g caster sugar
• 1 medium egg
• 4 tbsp golden syrup
• Pinch of salt
• 30 fruit pastilles – ten of      each of red, orange and      green – cut in half

TIP: THESE fun and colourful biscuits are perfect for picnics and won’t leave guests with sticky hands. Bake the small rounds cut from the dough for tiny treats.

METHOD:

1. Heat the oven to 180C/160C fan/gas 4. Line two baking trays with non-stick baking parchment.
2. Sift the flour and baking powder into a mixing bowl with a pinch of salt.
3. Rub in the butter until the mixture resembles fine breadcrumbs, then stir in the caster sugar.
4. Beat together the egg and syrup, then pour over mixture.
5. Mix to form a soft dough.
6. Roll out on a lightly floured surface and cut out 20 rectangles measuring about 4cm x 10cm.
7. Lift on to the baking trays.
8. Use a 1cm cutter to stamp out three circles from each biscuit.
9. Place half a sweet into each circle, with a red sweet in the top hole, orange in the middle and green at the bottom.
10. Bake for 10-12 minutes until the biscuit is pale golden and the sweets have melted to form coloured “windows”.
11. Cool on the baking trays until the sweets harden.

TIP: THESE fun and colourful biscuits are perfect for picnics and won’t leave guests with sticky hands. Bake the small rounds cut from the dough for tiny treats.

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