Ditch your usual picnic contribution of cheap sausage rolls and potato salad and instead bring along one of these amazing healthy picnic recipes next time you’re asked to ‘bring a dish.’ Created by top health food bloggers including Madeleine Shaw and Tess Ward they’re easy, healthy and oh-so-hipster and are bound to make you feel like a total domestic goddess (even if, like Carrie Bradshaw, you tend to use your oven for storage…)
HONEY GLAZED PEACHY SALAD AND VINAGRETTE DRESSING
Created by Lucy Bradley of Bradley’s Deli, an award winning café and deli, this simple summer recipe has been made as a part of a collaboration with Unilever foods.
How easy? So easy! And the chargrilled peaches make it look restaurant worthy.
You Need: 1 tbsp Maille Honey Dijon mustard, 2 tbsp balsamic vinegar, Juice of 1⁄2 lemon, 3 tbsp extra virgin olive oil, 3 ripe peaches or nectarines, pitted and sliced 2 tsp clear honey, 1 x 75g bag of watercress, 2 tsp olive oil, 250g pack of halloumi cheese thinly sliced, 100g walnut halves
1 To make the vinaigrette dressing, mix together the Maille Honey Dijon mustard, vinegar, lemon juice and olive oil in a jug. Season with a little salt and pepper.
2 Put the peach or nectarine slices into a bowl and add 2 teaspoons of honey. Mix together.
3 Pre-heat a chargrill pan. Griddle the peaches or nectarines for 2-3 minutes.
4 Share the watercress between 4 serving plates or bowls. Arrange the peaches or nectarines on top.
5 Brush the halloumi with the olive oil ,then char-grill or barbecue for about 1 minute per side. Alternatively, heat the olive oil in a large frying pan and fry the halloumi until golden on each side.
6 Add the halloumi to the salads, sprinkle with the walnuts and drizzle with the vinaigrette dressing.
MADELEINE SHAW’S PALEO SWEET POTATO BREAD
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Madeleine Shaw’s recipes are A-List faves and this one, created for Brita, is no different. It’s bound to be what she’s packing for her picnics with best pal Millie Mackintosh.
How easy? Don’t worry if you’re not a baker, this is pretty simple
You’ll Need: 400g of steamed and pureed sweet potato, 4 free ranges eggs, 1 pinch of salt, 50g of coconut oil, 1 tsp baking powder, 300g of ground almonds
To Make (makes one loaf)
1, Preheat your oven to 150C.
2, In a food processor, mix the eggs, oil and sweet potato. Spoon this mixture into a bowl and add the ground almonds, baking powder and salt, mixing well.
3, Pour the mixture into a paper lined baking tray and bake for 1 hour 15 minutes. Leave this to cool for an hour before slicing with a sharp knife to serve.
Madeleine Shaw is a Better with BRITA ambassador. Find out more at Facebook.com/BRITA.uk
RELATED CONTENT: Get The Glow With Madeleine Shaw
ROASTED BROCCOLI GOURMET SANDWICH
Street Kitchen have been creating gourmet recipes for Londoners on the go for years from their food van, and now chefs Jun Tanaka and Mark Jankel have opened at foodie hub Broadgate Circle where this sandwich continually sells out. Yes it’s that yum.
How easy? Extremely!
You need: Focaccia Bread, Charred Organic Broccoli, Free-Range Eggs, Smokey Mustard Mayo, Pickled Red Cabbage, Old Winchester Cheese
To Assemble: Spread the mayo on the bread, then layer the broccoli along the bottom, followed by eggs, red cabbage and cheese. Slice and enjoy.
CARAMELIZED ONION SAUSAGE ROLLS
Making your own isn’t actually that hard but will seriously impress… Plus, as you control what goes in them, they’re not as bad on the health scale either.
How easy? Not bad – using ready made chutney and pastry cuts corners
You Need: 375g ready-rolled all butter puff pastry, Plain flour, for dusting, 450 g pork sausage meat, 2 tablespoons freshly chopped sage, 175 g The English Provender Co. Caramelised Red Onion Chutney, 100 g hard goats’ cheese, finely grated, 1 egg, beaten, 2 teaspoons poppy seeds
1, Preheat the oven to 220°C, Gas Mark 7. Place the pastry on a lightly floured surface & unroll. Divide the pastry in half lengthways, so you have 2 long pieces. Spoon the chutney over the base of each, leaving a border of about 2.5 cm. Sprinkle over 75 g of cheese.
2, Place the sausage meat in a large mixing bowl with the sage & mix well. Halve the mixture & using slightly wet hands, gently form each into a long skinny sausage the same length as the pastry.
3, Place a long sausage in the middle of one of the pastry pieces & brush one of its long edges with some of the egg. Roll into a long cylinder, making sure the pastry overlaps where it meets. Place seam-side down & cut into 6 rolls. Gently squeeze the cut ends of each to neaten them if necessary. Repeat with the other half.
4, Transfer the rolls to a non-stick baking sheet. Brush with egg & sprinkle with poppy seeds & remaining cheese. Bake for 20 minutes or until cooked & golden brown.
TESS WARD’S COMTE SWEET POTATO AND FIG TART
Tess Ward is the new foodie to keep your eye on – and this tart is as delicious as it is good for you.
How Easy? A little tricky but watch our video with Tess Ward below for more guidance
For the pastry
150g white spelt flour, plus extra for dusting
1/2 teaspoon fine sea salt
75g organic unsalted butter, plus extra for greasing
30g walnuts, bashed to a fine crumb
For the filling
4 large eggs
150g crème fraiche
1 teaspoon Dijon mustard
2 small sweet potatoes (approx 300-400g weight)
3 small, ripe figs
100g Comté cheese, grated
4-5 sprigs fresh thyme
3/4 tsp sea salt and freshly ground black pepper
To Make The Pastry:
Place the walnuts and half the flour in a food processor and blitz until fine. Add the processed mixture to a bowl with the flour and salt. Rub in the butter until you achieve a breadcrumb texture (or blend in a food processor). Add enough cold water to make the mixture come together to form a firm dough, and then rest it in the fridge for 30 minutes.
Roll out the pastry on a lightly floured surface and line a 22cm/8½inch well-buttered tart dish. Place the pastry gently into the dish and chill in the fridge for a further 20 minutes whilst you preheat the oven to 180 degrees/Gas 4.
Remove the pastry case from the freezer and line the base of the pastry with baking parchment and then fill it with baking beans. Place the dish on a baking tray and bake blind for 20 minutes. Remove the beans and parchment and return to the oven for another five minutes to cook the base.
For the filling
Meanwhile, peel and chop the sweet potato into 1-inch sized cubes. Steam the potatoes until soft.
Once the base of the tart is cooked, place the cheese on the bottom first, then the sweet potato cubes. Whisk together the crème fraiche, milk, eggs, thyme leaves and mustard. Season generously with a couple of pinches of sea salt and a good grinding of black pepper. Pour the egg mixture over the top. Slice the figs into quarters and place on the top. Return the tart back to the oven.
Cook for 30-35 minutes, or until the filling is just set. Leave to cool slightly, for 10 minutes before serving.
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SPANISH PINK LADY AND MANCHEGO TAPAS
Scoff in the face of traditional picnic foods, and bring these delicious little morsels along…
How easy? Very!
You Need: 1/4 ciabatta, 1 – Tablespoon garlic oi, 1 Pink Lady® apple, cored and cut into 16 wedges, 50g Manchego cheese, cut into 8 cubes, 1 Tablespoon snipped fresh chives
1, Cut the ciabatta into 8 cubes, trimming the edges so the cubes sit straight on a board.
2, Heat a griddle pan until really hot. Brush the ciabatta cubes with the garlic oil and griddle for 2-3 minutes, turning until lightly charred all over. Remove and put onto a board.
3, Add the apple wedges to the griddle pan and cook for 2-3 minutes, turning halfway until lightly charred.
4, To assemble, top each cube of bread with 2 slices of apple, a cube of cheese and a sprinkle of chives. Secure with a cocktail stick and serve.