A picnic feast

With the arrival of summer there’s no better time than to dine al fresco. Whether it’s in a local park or the favourite spot in your garden, picnics are not only one of Britain’s favourite pastimes but they are also a great way to spend time with family and friends (particularly during the current climate). We love picnics and to celebrate National Picnic Week, the team at Mayfield Watford share their favourite recipes for you to try at home.

Marc Rayner - Sales Manager, Mayfield Watford

Scotch egg

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Ingredients

• 5 eggs
• 300g skinned pork sausage
• 1 tsp crushed black peppercorn
• 25g sage, apple & onion stuffing mix
• 1 tsp sage
• 1 tsp thyme
• 1 tsp parsley
• 100g plain flour
• 100g dried breadcrumb
• Vegetable oil

Method

1. Place 4 eggs into pan of boiling water and simmer for 7min 30 secs.
2. Scoop the eggs out of the pan and leave in a bowl of ice cold water (cracking the shells a little bit now makes them easier to peel later). Leave to cool completely then peel and set aside.
3. Mix the sausage meat, pepper, stuffing and chopped herbs into a small bowl and divide into 4 equal balls. Flour hands and flatten each of the balls in the palm of your hand.
4. Roll a peeled egg in flour and place in the middle of the squashed ball. Carefully shape the meat around the egg so it is completely sealed. Repeat this for the remaining balls.
5. Roll the encased eggs in flour, beaten egg and the breadcrumbs and put aside.
6. Heat 5cm of vegetable oil in a saucepan or wok until it reaches 160C (Top tip – To check the correct temperature of the oil add a few breadcrumbs, they should turn golden after 10 secs.).
7. Add eggs to the oil and cook for 8-10 minutes until golden and crispy. Remove from heat and allow to cool on a kitchen towel to drain off any oil.

Kat Wojcik – Sales Consultant, Mayfield Watford

Raspberry cordial

Ingredients

• 500g raspberries
• 500g caster sugar
• 300ml water
• 3 tbsp red wine vinegar

Method

1. Add raspberries, sugar and vinegar into a pan and mash for 10 mins over a low heat.
2. Pour through sieve into a new pan and stir in 300ml water. Sieve the liquid again to remove the last few seeds and boil for 1 minute.
3. Store in sterilised bottles or Tupperware in the fridge.
4. To serve pour into glass with ice or add to a bottle of lager or cider for a fruity twist!

Gary Langford – Regional Sales Manager, Mayfield Watford

Rocky road

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Ingredients

• 200g digestive biscuits
• 135g butter
• 200g dark chocolate
• 3 tbsp golden syrup
• 100g mini marshmallows

Method

1. Add the biscuits to a freezer bag and crush with rolling pin until crumbs
2. Melt butter, dark chocolate and syrup over a gentle heat stirring constantly until smooth. Leave to cool.
3. Once cool, add the biscuits and marshmallows to the mixture. Mix well.
4. Tip into lined baking tin and place I the fridge for 2 hours or overnight. Cut into fingers or squares to serve.

Rachael Gregory – Sales Consultant, Mayfield Watford

Mini sausage rolls

Ingredients

• ½ garlic clove
• 400g sausages
• Handful of Parsley
• 375g pack ready-rolled puff pastry
• 1 egg

Method

1. Heat oven to 180C/Gas 6. Add crushed garlic clove and chopped parsley to 50ml of cold water.
2. Remove skins from sausages and use fingers to crumble up. Once separated add in garlic-flavoured water.
3. Unroll and cut puff pastry in half lengthways. Spread the sausage mixture along the length of each strip leaving 1cm around the edge.
4. Roll the pastry around the sausage meat. Beat the egg and brush over the pastry and around the edges to secure.
5. Cut each roll into 10 pieces and place on an oven tray – cook for 25-35 mins or until meat has cooked through and is golden brown.