Gourmet Picnic

Pork Pies

Pastry (hot water crust)

• 250 plain flour
• pinch of salt
• 100ml water
• 90g lard
• 1 egg, to glaze

Filling

• 200 minced pork
• large pinch of chopped thyme
• grated zest of an orange
• salt and pepper
• 1 apple

1. Preheat an oven to 200C
2. Mix the flour and salt together and make a well in the center
3. In a pan, bring the water and lard to the boil and pour into the well and bring together with a large spoon to create a smooth dough
4. Leave to cool for 15 minutes until cool enough to handle
5. In the meantime, combine the pork with the thyme, zest and season and slice the apple
6. Divide the dough into three balls
7. Divide each ball into to (70%  / 30% ratio)
8. Roll them out and place some of the pork filling into the center of the large circle
9. Place some apple slices on top
10. Raise the sides of the pastry
11. Roll out the smaller balls and use as a lid, pinch the two together 
12. Glaze with the egg
13. Bake for 35- 40 minutes
14. To check if the mixture is cooked, insert a skewer into the center, leave in for 10 seconds and it should be hot
15. Leave to cool on  a wire rack

Scotch eggs

• 4 eggs at room temperature
• 350g minced pork +150g minced chorizo chopped bunch of fresh chives
• 100g plain flour
• 2 eggs
• 100g fresh breadcrumbs
• 1 teaspoon sweet paprika

1. Pop the 4 eggs into a cold water, bring up to boil and take off the heat
2. Cover with a lid and leave to stand for 4 minutes, peel
3. Mix the meats and chives
4. Separate the meat mixture into 4, flatten in the palm of your hand
5. Wrap each egg in the mixture
6. Place the flour, beaten eggs and breadcrumbs into separate bowls
7. Add the sweet paprika into the bowl of breadcrumbs and combine well
8. Lightly coat the eggs in meat in the flour, then dip into the egg followed by the breadcrumbs
9. Pop them back into the eggs and then breadcrumbs again
10. Leave in the fridge for 30 minutes to set and then deep-fry on 160C for 10 minutes
11. Enjoy with some green leaves

Spinach and Pine nut Tartlets

• 250g plain flour
• 125g butter
• 35ml cold water
• 1 egg
• 5g salt
• 500g spinach
• 50g tasted pine nuts
• 50g grated parmesan
• 100ml milk
• 100ml double milk
• 2 egg yolks
• salt and pepper

1. Place flour and salt in a bowl, rub in the butter
2. Pour in the water and egg and bring together and wrap in greaseproof paper
3. rest in fridge for at least 30 minutes
4. Roll out the pastry and line pastry cases
5. Cover with greaseproof paper and chill until hard
6. Blind bake at 190C (line with baking parchment and fill with baking beans) for 15 minutes, or until the sides are set and the pastry feels sandy to the touch
7. Remove baking beans and paper, return to the oven for 5 minutes to set the bottom
8. To make the filling: wilt the spinach by frying with a tablespoon of water
9. Drain the spinach and squeeze out any excess liquid
10. Mix the milk, cream, yolks and seasoning and pour into the cooked tartlets, top with the spinach, sprinkle with the parmesan and pine nuts
11. Bake these on 150C for 10 minutes

Gluten Free Chocolate Brownies

• 300g chocolate
• 300g butter
• 400g sugar
• 150g gluten free plain flour
• 7 eggs
• 4 tbl cherry syrup
• 100g frozen cherries

1. Preheat the oven to 180 C
2. Melt the chocolate and the butter together in a bowl over a pan of simmering water, leave to cool for a couple of minutes
3. Mix the cherry syrup and eggs and beat until completely combined
4. Pour the chocolate mix into the eggs and fold in flour throw in the cherries Pour into a deep tray lined with a baking parchment and bake for 25 to 30 minutes until set