Quick Picnic Pasties with Salami and Mozzarella
Serve these puff pastry pasties in lunch boxes and on picnics, or with a leafy salad for a light supper.
- Preparation time:15 minutes
- Cooking time:30 minutes
- 200g cherry tomatoes
- ½ x 25g pack fresh basil, roughly torn
- 1 clove garlic, thinly sliced
- 1 tbsp olive oil
- 500g pack Saxby’s Ready to Use Puff Pastry
- 70g pack Waitrose Milano Salami
- 2 x 125g tub Galbani Santa Lucia Mozzarella Light, drained
- 1 egg, beaten
- Preheat the oven to 200°C, gas mark 6. Tip the tomatoes into a small roasting tin, scatter the basil and garlic over and drizzle with the oil. Season and roast for 10 minutes until the tomatoes have softened and just split but are still keeping their shape.
- On a lightly floured surface, roll out the pastry to make a 38cm square. Trim the edges then cut the pastry into four equal squares.
- Cut the salami slices into 1cm-wide strips. Pat the cheese dry with clean kitchen paper to remove the excess moisture, then dice.
- Divide the cheese, roasted tomatoes with their juices, and salami between the pastry squares. Brush the edges with some of the beaten egg. Pull the corners up to meet in the centre and, using your thumb, press along the edges of the pastry to seal the joins and make neat parcels. Transfer the pasties to a non-stick baking sheet and brush with more egg.
- Bake the pasties for 15-20 minutes until puffed and golden brown. Serve warm or cold with Little Gem lettuce leaves.
This pastry will be much easier to roll if you take it out of the fridge 15 minutes before you use it. It will stretch less when rolling, and so shrink back less during baking.
Chicken, sweetcorn and avocado wraps
Uses Taste No 5 Umami Paste. Lovely mix of flavours.
- Preparation time:10 minutes
- Cooking time:35 minutes
- Total time:45 minutes
- 6 essential Waitrose British Chicken Thigh Fillets
- 2 tsp Laura Santtini Taste No 5 Umami Paste
- 2 tsp olive oil
- 200g frozen essential Waitrose Supersweet Sweetcorn
- 4 white wrapbreads
- 1 heart essential Waitrose Romaine Lettuce, shredded
- 1 avocado, stoned, peeled and cubed
- 4 tbsp natural yogurt or soured cream
- Preheat the oven to 200°C, gas mark 6. Make slashes across the flesh of the chicken thighs with a sharp knife and rub the umami paste over the chicken. Place in a small roasting tin and drizzle with the olive oil and season. Roast for 30–35 minutes until the juices run clear (with no pink meat), stirring in the sweetcorn to the pan for the last 10 minutes.
- Warm a ridged grill pan or non-stick frying pan over a medium heat. Cook each wrap (one at a time) for 1 minute on each side, then remove. Scatter over the shredded lettuce and cubed avocado. Cut the chicken into slices and mix into the drained sweetcorn, then arrange over the wraps and spoon on the yogurt or soured cream. Wrap up and serve.
Smoked Ham Tortilla with Chargrilled Peppers
A lovely family lunch, easily transportable for a picnic. Eat warm or cold with a green salad or in bite-sized wedges for kids on the move.
- Preparation time:20 minutes
- Cooking time:35 minutes
- Total time:55 minutes
- 3 tbsp light olive oil
- 500g waxy potatoes, peeled and cut into 1cm cubes
- 1 large onion, finely sliced
- 6 large free range eggs
- ¼ tsp smoked paprika
- ½ x 20g pack fresh flat leaf parsley, finely chopped
- 120g pack Waitrose Brunswick Smoked Ham, sliced into small pieces
- ½ x 170g jar Waitrose Cooks’ Ingredients Chargrilled Peppers, drained and chopped
- Preheat the grill to its highest setting. Heat the oil in a large sauté pan and gently fry the potatoes and onion for about 20 minutes, until golden and soft.
- Whisk the eggs lightly together in a jug with the smoked paprika and the parsley.
- Heat a 23cm non-stick frying pan then tip in the potato and onion mixture, followed by the ham and peppers and a little seasoning.
- Pour the egg mixture over, moving the ingredients around with a fork before leaving to gently cook over a medium heat for about 10 minutes until the egg is just set.
- Finish cooking the tortilla under the grill for 2-3 minutes until golden. If serving cold, leave to stand in the pan then cut into wedges. Serve with some continental salad leaves.
To make the tortilla the traditional Spanish way, cook the onion and potato in 150ml olive oil then drain off the excess. This adds a lovely sweetness to the finished dish.
Cheesy Quesadillas with Tomato Chutney
Cheese and ham toasties with a difference! Packed with salad, they’re ideal for lunch or a light supper.
- Preparation time:10 minutes
- Cooking time:10 minutes to 12 minutes
- Total time:20 minutes to 22 minutes
- 4 tsp Waitrose Tomato Chutney
- 8 Discovery Soft Flour Tortillas
- 250g pack Waitrose Grated Mozzarella
- 120g pack Waitrose British Finely Sliced Dry Cured Honey Roast Gammon Ham
- 25g pack fresh basil
- 2 little gem lettuces, washed and quartered
- Preheat a large non-stick frying pan over a medium heat. Spread 1 teaspoon of the tomato chutney over the surface of 4 of the tortillas and set aside.
- Meanwhile, place a plain tortilla in the hot pan and sprinkle a quarter of the grated cheese evenly over the surface. Arrange 1½ slices of ham, slightly overlapping, on top of the cheese. Scatter with a few torn basil leaves and then top with one of the reserved tortillas, chutney-side down.
- Cook for about 1 minute, until the bottom tortilla is golden and the cheese is beginning to melt. Using a spatula, carefully turn the tortilla over and cook for a further 1-2 minutes, or until the bottom tortilla is golden and the cheese is melting. Turn on to a wooden board and keep warm.
- Repeat with the remaining tortillas and ingredients, then open the 4 toasted tortillas and stuff each with a lettuce quarter. Serve the quesadillas cut into 4-6 wedges. Eat while still warm with Waitrose Watercress, Roquette & Spinach Salad.
Try different fillings such as shredded chicken and grated Red Leicester cheese or slices of Brie.
Fresh Raspberry Lemonade
- Preparation time:60 minutes
- Total time:Ready in about 1 hour
Makes: 4 x 250ml
- 450g raspberries
- 50g caster sugar
- 3 unwaxed lemons
- 1 litre chilled soda water
- Mint leaves
- Toss 450g raspberries in a bowl with 50g caster sugar and leave for 1 hour. Blitz in a food processor, then push the purée through a sieve and discard the pips.
- Mix the purée with the finely grated zest and juice of 3 unwaxed lemons and 1 litre chilled soda water. Taste and add extra sugar, if required. Serve in chilled glasses over ice and decorate with mint leaves.
Berry and Cherry Flapjacks with Roasted Hazelnuts
These delicious flapjacks are full of energy-boosting oats, honey, juicy dried fruit and nuts. They’re perfect for lunch boxes.
- Preparation time:5 minutes
- Cooking time:25 minutes
- Total time:30 minutes
- 150g unsalted butter, cut into cubes
- 75g Waitrose Light Brown Muscovado Sugar
- 3 tbsp clear honey
- 250g Waitrose Rolled Porridge Oats
- 170g pack Forest Feast Dried Berries & Cherries
- 50g Waitrose Roasted Chopped Hazelnuts
- Preheat the oven to 180°C, gas mark 4. Place the butter, sugar and honey in a medium pan and heat gently, stirring occasionally, until the butter has melted and the sugar has dissolved.
- Remove from the heat and stir in the oats, dried fruit and nuts. Press the mixture into a lightly greased 30cm x 20cm x 4cm rectangular non-stick tin and bake in the oven for 20-25 minutes, until golden brown.
- Allow to cool in the tin for 5 minutes, then score lightly with a knife into 12 bars. Leave to cool completely in the tin before removing. The flapjacks can be stored in an airtight container for up to 4 days.
Replace the berries and cherries with an equal amount of chopped dried apricots or dates, for a change of flavour.
For further inspiration and a fun teddy bear picnic game that you can print off for your children to enjoy this summer, visit: