SUMMER is on its way and you can start planning a picnic.
Sometimes the good weather creeps up on us unexpectedly but it is easy to have a picnic already frozen and ready to go.
It’ll soon be picnic season so Mrs Crunch has come up with some great recipes to help you assemble a homemade spread
With these three recipes all you have to do is pull them out of the freezer the night before and leave them to defrost at room temperature.Pork and Chorizo sausage rolls
(99p per serving, makes eight)
Change up your sausage rolls by using chorizo meat too
Preparation time: 20 minutes
Cooking time: 35 minutes
1 tbsp olive oil
1 small onion, finely chopped
6 Morrisons The Best Pork & Chorizo Chipolatas
1 tbsp English mustard
1 x 320g sheet ready rolled puff pastry
1 egg, beaten
1 tbsp sesame seeds
Heat the oil in a frying pan and cook the onion for eight-to ten minutes gently over a low heat until softened. Transfer to a large bowl and leave to cool.
Add the sausage meat and mustard to the bowl with the onions and mix together. Preheat oven to 200C/fan 180C/gas 6. Unroll the puff pastry, then cut into two long rectangles.
Place a layer of sausage meat mixture down the middle of each pastry rectangle, then brush each with beaten egg on one edge.
Fold the other side of the pastry over on to the egg-washed edge. Press down to seal and trim any excess.
Cut each pastry roll into four sausage rolls. Brush over with the egg and sprinkle with the sesame seeds.
Cut each roll into four.
Space the rolls out on a baking sheet and bake in the oven for 30-to- 35 minutes, until golden, crispy and cooked through.
Tip: Allow rolls to cool, wrap in plastic wrap and foil (to prevent freezer burn) and freeze for up to three months. To defrost loosen the foil and clingfilm wrap and defrost at room temperature for a few hours before serving.
Cheese and onion pasties
(99p per serving, makes six pasties)
These cheese and onion pasties go well with a tomato relish
Preparation time: 30 minutes
Cooking time: 30 minutes.
1kg shortcrust pastry
2 tbsp vegetable oil
450g onions, peeled and sliced
450g mature cheddar, grated
Salt and pepper, to taste
Beaten egg for glazing
Heat the oven to 200C/400F/Gas 6. Roll out the pastry and cut out six squares.
Heat the oil and gently cook the onions in it until starting to soften – about eight minutes. They should be opaque but not browned.
Take off the heat and cool. Stir in the grated cheese and season well.
Divide the mixture between the six squares and fold over from one corner to the other to form a triangle shape, then twist the edges together. Brush with a little of the beaten egg.
Using the point of a knife, pop a hole into the top to let the steam out while cooking.
Put on a baking sheet and bake in the oven for 20–to-30 minutes until the pastry is golden. Serve hot or cold.
To freeze, wait until they are cold. First wrap in clingfilm, then tin foil, and freeze. To defrost, let them thaw out at room temperature overnight.
Tip: Decorate with sesame or poppy seeds before putting in the oven. Serve with a tomato relish.
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(25p per serving, serves four)
To give your hummus a kick, Mrs Crunch recommends adding ½ tsp of crushed chillies
Preparation time: ten minutes
Cooking time: ten minutes
1 tin chickpeas
1 tbsp tahini
1 tsp ground cumin
2 garlic cloves
½ lemon, juiced
2 tbsp olive oil
Sea salt and pepper
1 pinch paprika
Drain tinned chickpeas and rinse with water. Empty into food processor with all of the other ingredients.
Blend until smooth. You can just leave the processor on for five minutes or so. If you like your hummus coarse, reduce the time.
If it is still dry, add some more oil, or you can add water for a healthier version with less fat.
Be careful not to add too much as it will make your hummus too sloppy.
Now season with sea salt and pepper, to taste.
Hummus freezes brilliantly. Make sure it is cold and then put into an airtight container in portions. Leave it to defrost at room temperature.
Tip: For a spicy version add ½ tsp of crushed chillies.
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