Summer Party Picnic | Honey-Sesame Sausage Bites
Ham Rolls Ups, Pesto Houmous, Veg Dippers, Crunchy Chocolate Apple Rings
Whether you enjoy this Summer Party Picnic outside in the sun or gathered around a table at home, this tasty selection of picnic treats makes for perfect summer dining.
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
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.
c) 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) Meanwhile, 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 circle.
b) In a small saucepan, melt the chocolate chip on medium heat, 2-3 mins.
c) Dip each apple slice into the melted 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) While the apple rings chill, halve the ciabatta, then cut each half into 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 on the top shelf until golden, 8-10 mins, then remove from the oven and set aside.
a) In the meantime, 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 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 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 tortillas, then lay a few carrot ribbons and 2 pieces of ham onto each tortilla.
c) Roll up the tortillas, then cut each roll into 4-5 bite-sized pieces. Transfer to a sharing platter.
a) Once cooked, remove the sausage from the oven and carefully cut into bite-sized pieces.
b) Pop the sausage bites into a small serving bowl. Add the honey and sesame seeds, then toss to coat the sausages in the honey mixture. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.
c) Arrange your veg and ciabatta batons alongside your bowl of pesto houmous for dipping. Serve with the sausage bites, ham roll ups and chocolate covered apple rings alongside.
Enjoy!
