Yorkshire-based Seabrook Crisps recommend some tasty recipes to give your picnic that extra pizazz.

  • 30-40 mins
  • 4-6
  • Easy


  • Bacon, cream cheese and chive salad
  • 750g/ 1lb 10oz new potatoes
  • 1 tsp olive oil
  • 2 tbsp fresh white breadcrumbs
  • 100ml/ 3 ½ fl oz natural yoghurt
  • 100ml/ 3 ½fl oz sour cream
  • 75g/ 2 1/2oz cooked crispy bacon
  • Small pack of chives, finely snipped
  • Mini beefy sausage rolls with chipotle ketchup
  • 400g/ 14oz beef sausage meat
  • 1 small garlic clove, crushed
  • 375g pack of all butter puff pastry
  • 1 beaten egg, to glaze
  • 100g/ 4 oz tomato ketchup
  • 2 tbsp chipotle sauce
  • Salt and pepper fish goujons
  • 2 skinless sole or plaice fillets
  • 25g/1oz plain flour
  • 1 large egg, beaten
  • 100g panko breadcrumbs
  • 2 tsp flakey sea salt
  • 1 tbsp veg oil
  • 2 tsp malt vinegar
  • 50g/20z mayonnaise


Bacon, cream cheese and chive potato salad

picnicPut the potatoes in a large saucepan with plenty of salted cold water and bring to the boil over a medium heat. Once boiling, lower the heat slightly and simmer for 10-15 mins or until cooked through and tender. Drain and steam dry until cooled.

Put the oil in a small frying pan over a medium heat and fry the breadcrumbs for 2-3 mins, until golden and crisp. Set aside.

Slice the potatoes in half and put in a large bowl with the yoghurt, soured cream and plenty of cracked black pepper. Break up the crispy bacon and stir through with most of the breadcrumbs.

Scatter the remaining breadcrumbs on top and snip over the chives. Put in small containers to take as part of a picnic lunch.

Mini beefy sausage rolls with chipotle ketchup

picnic 1

Preheat the oven to 200C/180fan/gas6 and put the sausage meat into a food processor (if using sausages peel away the skins) with the crushed garlic, 50ml cold water and some seasoning. Combine in the processor until smooth.

Unfold the pastry and cut in half lengthways. Divide the sausage mixture into 2 and spread along the length of each pastry rectangle in a cylinder, leaving a 1cm border.

Roll the pastry around the meat and brush the ends with the beaten egg to keep sealed.

Use a sharp knife to cut each roll into 10 pieces (approx) each about 2-3cm long. Put on a baking sheet and brush the remaining egg over each roll.

Bake in the preheated oven for 25-30 mins, until the pastry is puffed and golden and the sausage meat is hot all the way through.

Meanwhile, make your sauce by combining the ketchup with the chipotle and stir. Set aside in small jars if taking on a picnic. Leave the sausage rolls to cool slightly before packing into containers. These are delicious when hot or cold.

Salt and vinegar fish goujons

picnic 2

Preheat the oven to 220C/ 200fan/gas 7. Slice each fish fillet on the diagonal into roughly 8-10 pieces.  Put the flour in a bowl with some seasoning, the beaten egg into a medium sized bowl, and the breadcrumbs on a large plate with 1 tsp of the flakey sea salt.

Toss the fish into the seasoned flour, then take them one at a time and dip in the beaten egg and coat in the breadcrumbs. Lay each piece onto a baking sheet with baking parchment. Repeat until all the fish is coated.

Drizzle the oil over the goujons and bake in the preheated oven for 10 mins, until crisp and golden.

Once out of the oven, sprinkle the remaining flakey sea salt over the hot goujons and shake the malt vinegar over the top. Serve in little paper cones with mayonnaise.

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