Here are two recipe ideas for Summer picnics. Simple fixes, they’re all about the feast,without the faff.

Goats’ Cheese, Tomato And Courgette Tart With Tracklements Sticky Fig Relish

This recipe may seem more complicated than it actually is because blind baking the pastry case is an extra step but once that’s done it’s a doddle and these Summery flavours are a real crowd pleaser.

Serves 8

Ingredients:

• plain flour, for dusting
• 320g pack shortcrust pastry
• 2 large courgettes, coarsely grated
• 1-2 tsp salt
• knob of butter
• Handful of cherry tomatoes, cut into chunky
• slices
• 215ml whipping cream
• 3 eggs, beaten
• ground black pepper
• ½ jar of Tracklements Sticky Fig Relish
• 110g soft goats cheese

Method:

1. Preheat oven to 200°C/gas mark 6

2. Lightly dust a surface with flour and roll out the pastry into a large circle approx. half a centimetre thick. Line a tart tin (about 23cm) with the pastry and cut away the excess. Prick the pastry all over with a fork, line with baking paper, fill with baking beans and blind bake for 10-15 mins until the pastry starts to turn golden. Remove paper and beans. Cook for 5 more mins until crisp and cooked through. Leave to cool

3. Put the courgettes into a bowl, sprinkle with 1-2tsp of salt and mix. Leave for a few mins then tip onto kitchen towel or a clean tea towel and press to remove all the excess liquid

4. Melt the butter in a large frying pan, add the courgettes and tomatoes to the pan. Cook for around 3 mins. Put the courgettes and tomatoes in a bowl and add the cream and the egg. Add some ground black pepper (and salt if the salt from the courgettes isn’t enough)

5. Reduce oven to 180°C/160°C fan/gas mark 4. Spread the Sticky Fig Relish over the bottom of the tart case, add the courgette mixture, crumble the goats’ cheese on top. Bake for 40 mins until set

6. Cool before cutting

Sausage Rolls With Tracklements Spiced Honey Mustard

The addition of the sweet, spicy mustard to handmade sausage rolls is a revelation and you’ll never revert to a bland banger ever again.

Makes: 16-24

Ingredients:

• 375g pack puff pastry
• plain flour, for dusting
• 3 dsp Tracklements Spiced Honey Mustard
• 450g good quality pork sausage meat (or
• sausages)
• 1 tbsp fresh chopped parsley
• 1 small onion, peeled and very finely
• chopped
• salt and pepper to season
• 1 egg, beaten

Method:

1. Preheat oven to 200°C/ gas mark 6. Lightly grease 2 large baking trays

2. Roll the pastry (even if you have bought a ready rolled sheet of pastry you still need to roll it thinner)

until it is approx. 30cm x 30cm and then cut in half lengthways

3. Spread 1½ dessertspoons of the Tracklements Spiced Honey Mustard onto each oblong of pastry

4. In a bowl mix together the sausage meat (if using sausages snip skins and peel), parsley, onion and season

5. Divide the mixture into two and shape each into a long sausage shape on top of the pastry. Brush one edge with beaten egg and then roll up with the seam underneath and seal

6. Cut each roll into 2.5cm lengths, make a small slit in the top of each roll, brush with beaten egg and pop onto the baking trays

7. Bake for 20-25 mins

8. Cool before biting …