Kid's Summer Party Picnic
with Honey-Sesame Sausages, Tortilla Rolls Ups, Chocolate Covered Apple Rings, Pesto Houmous and Veg Dippers
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
4 unit(s)
British Honey Mustard Sausages
(Contains Sulphites, Mustard)
3 unit(s)
Apple
100 grams
Chocolate Chips
(Contains Soya May contain Milk)
60 grams
Granola
(Contains Cereals containing gluten May contain Nuts, Milk, Soya)
1 unit(s)
Ciabatta
(Contains Cereals containing gluten)
1 unit(s)
Baby Cucumber
3 unit(s)
Carrot
200 grams
Houmous
(Contains Sesame)
32 grams
Fresh Pesto
(Contains Milk)
4 slice(s)
Smoked Ham Slices
(May contain Celery)
100 grams
Cream Cheese
(Contains Milk)
6 unit(s)
Plain Taco Tortillas
(Contains Cereals containing gluten)
30 grams
Honey
5 grams
Roasted White Sesame Seeds
(Contains Sesame May contain Nuts, Peanut)
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Pop the sausages onto a baking tray and, when the oven is hot, bake on the middle shelf until golden brown and cooked through, 20-25 mins. Turn halfway through. IMPORTANT: Wash your hands and equipment after handling raw meat. The sausages are cooked when no longer pink in the middle.
a) Turn the apples on their sides and slice into 1cm thick slices, then carefully cut out the centre of each slice to remove the core. TIP: You can use a small cookie cutter or a bottle lid to cut out a perfect centre circle.
b) In a small saucepan, melt the chocolate chip on medium heat, 2-3 mins.
c) Dip each apple slice into the chocolate then place onto a plate lined with baking paper.
d) Sprinkle each apple slice with granola then place into the fridge to set.
a) Halve the ciabatta, then cut each half in 6-8 equal batons.
b) Pop the batons onto another baking tray, then drizzle with oil, season with salt and pepper and toss to coat well.
c) Bake the croutons on the top shelf until golden, 8-10 mins, then remove from the oven and set aside.
a) Trim the cucumber, then halve lengthways. Chop into roughly 1cm wide, 5cm long batons.
b) Trim the carrot, then halve lengthways (no need to peel). Chop two thirds of the carrots into roughly 1cm wide, 5cm long batons.
c) Use the peeler to peel long ribbons down the length of the remaining carrot, stopping at the core.
d) Pop the houmous in a small serving bowl, drizzle over the fresh pesto, then gently swirl the pesto into the houmous using a spoon to create a pesto swirl.
a) Cut each ham slice into 3 pieces.
b) Spread the cream cheese over the taco tortillas, then lay a few carrot ribbons and 2 pieces of ham onto each tortilla.
c) Roll up the tortillas, then cut into 4-5 bite-sized pieces.
a) Once cooked, remove the sausage from the oven and carefully cut into bitezised pieces.
b) Pop the sausage pieces into a medium bowl, then combbine with the honey and sesame seeds and toss to coat the sausages in the honey mixture.
c) Serve the sausage bites in a small serving bowl, along side your tortillla roll-ups, chocolate covered apple rings and the pesto houmous with the ciabatta and veg dippers to finish.
Enjoy!
