PACK yourself a picnic for a delicious day out.
Whether you’re going solo or meeting pals, just take a bag of goodies and something to sit on.
Make your own picnic nosh from selected Morrisons.com recipes and have a delicious day out
Keep costs down by picking up a deal on picnic must-haves and give your spread extra wow by making your own nibbles from the Morrisons.com recipes I’ve selected.
All you need now is some sun . . .
Mrs Crunch recipes in association with Morrisons
For a meat-free feast, Asda Plant-Based Mushroom Arancini are £2.25
- BUY three for the price of two at the Co-op on selected picnic lines, including cheese & onion quiche, 400g, £2.70.
- BUY two Waitrose Scrumptious Summer scotch eggs for £2, or £1.59 each.
- BUY a 1.5l bottle of Coca-Cola Classic for £2.10 or get two for £3 from Morrisons.
- SAVE 50p on Morrisons honey roast ham slices, 200g, down from £3 to £2.50.
- BUY two for £2 on selected Morrisons dips and classic houmous, 200g, £1.20 each.
- GET a fruity smoothie for half price with Naked Lean peach and ginger smoothie, 750ml, down from £3.79 to £1.89 at Tesco.
- FOR a meat-free feast, Asda Plant-Based Mushroom Arancini are £2.25.
Walkers 12 Classic Variety packs of crisps, down from £3 to £2.50 at Morrisons
- GET your fruit fix with three for £1.50 treats like Tesco Watermelon Fingers, 90g, 60p.
- TUCK into Tesco Chocolate Profiteroles, 18 pack, now half price at £2.
- FOR a treat, serve Froneri Extreme Brownies & Cream ice cream cones, £2 at Tesco for a pack of four.
- KEEP the kids happy with Dairylea Dunkers Cheese Dip with Ritz, six pack, down from £3 to £2 at Iceland.
- SAVE 30p on Lidl fun-size easy peelers, now 69p.
- WALKERS 12 Classic Variety packs of crisps, down from £3 to £2.50 at Morrisons.
- FRUIT Shoot Kids Juice, 8 x 200ml, down from £3 to £2 at Morrisons.
- GRAB a Babybel net at the Co-op and enjoy the little cheeses for half price, now £1.15.
- FOR a picnic with pals, make up a flask of Pimm’s with lemonade or ginger ale, with a bottle just £9.99 at Morrisons until Tuesday.
- PACK up some strawberries for a taste of summer, £2 for 350g at Morrisons or two for £3.
Flatbread with houmous, aubergine & pomegranate seeds
(Makes 32 slices)
Preparation time: 10 mins
Cooking time: 10 mins
Make your own houmous then serve it on flatbreads, scattered with griddled aubergines and jewel-like pomegranate seeds
- 400g chickpeas
- 2 tbsp natural yoghurt
- 2 cloves garlic
- 1 tbsp tahini
- 2 small aubergines
- 1 drizzle olive oil
- 4 flatbreads
- 100g pomegranate seeds
- 2 tbsp pumpkin seeds
- 1 small handful mint leaves, to garnish
METHOD: To make the houmous, place the chickpeas, yoghurt, garlic and tahini with half a teaspoon of salt into a food processor (or use a potato masher) and blitz until it has reached a smooth consistency.
Then set it to one side.
To make the topping, slice the aubergine lengthways into thin strips, approximately half a centimetre thick.
Place the aubergine strips on a baking tray, drizzle with olive oil and season with salt and pepper on both sides.
Heat a griddle pan or frying pan.
Griddle the aubergine slices in batches, for approximately two to three minutes on each side and then set to one side.
To serve, warm the flatbreads on the griddle.
Place the flatbreads on a serving board and spread with houmous.
Arrange the chargrilled aubergine on top of the houmous and scatter with the pomegranate seeds, pumpkin seeds and mint leaves.
Cut the flatbreads into portions then serve and enjoy.
Preparation time: 15 mins
Cooking time: 20 mins
These are just as delicious cold as they are warm and can be eaten with a big salad, or a selection of dips
- 8 large pork sausages
- 250g puff pastry
- 4 tbsp onion chutney
- 1 egg, beaten
- Dusting of flour
METHOD: Preheat the oven to 180C/350F/gas 4.
Cut the pastry in half lengthways and dust with a little flour.
Roll each piece out, short side first, until it is about half a centimetre thick.
Turn the pastry around and roll out lengthways to get the same thickness.
Using a spoon, spread the chutney down the centre of each piece of pastry.
Then, using scissors, cut the sausages out of their skins and place them lengthways on top of the chutney.
Using a pastry brush, add some beaten egg along the near side of each piece of pastry.
Take the far side of pastry and fold it over the sausage meat towards you, then roll it up towards yourself until the sausage meat is completely encased.
Repeat for the other piece of pastry, then cut into rolls using a sharp knife.
Put the sausage rolls on a non-stick baking tray and brush with the remaining beaten egg.
Cook for 20 minutes or until golden brown and the sausage meat is cooked through.
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