Holiday Picnic - Bill Granger food

Date

Bill Granger

Meatloaf sandwiches with mustard mayo, beetroot and gherkins.

Meatloaf sandwiches with mustard mayo, beetroot and gherkins. Photo: Martin Poole

MEATLOAF SANDWICHES WITH MUSTARD MAYO, BEETROOT AND GHERKINS

Why did meatloaf go out of fashion? This delicious, manly sandwich should soon put that right.

For the meatloaf

Apricot and almond tart.

Apricot and almond tart. Photo: Martin Poole

• 1 tbsp olive oil, plus extra for greasing

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• 1 small onion, finely chopped

• 2 garlic cloves, chopped

To get everyone in the right mood, pack white peach wedges to drop into flutes of chilled prosecco.

To get everyone in the right mood, pack white peach wedges to drop into flutes of chilled prosecco. Photo: Martin Poole

• 70g pancetta, finely chopped

• 750g beef mince

• 50g fresh breadcrumbs

• small bunch flat leaf parsley, chopped

• 1 egg, lightly beaten

For the filling

• 6 ciabatta buns

• 3 tbsp mayonnaise

• 1 tbsp Dijon mustard

• bunch of watercress

• 3 cooked beetroots, sliced

• 6 gherkins, halved lengthways

Preheat the oven to 180°C. Grease a 900g loaf tin with plenty of oil. Heat the oil in a large non-stick frying pan over a medium heat, add the onion, garlic and pancetta. Cook for 5 minutes or until starting to soften. Remove from heat and allow to cool.

Tip the mince into a large bowl, add the breadcrumbs and parsley, then season with sea salt and freshly ground black pepper. Add cooled onion and pancetta mixture and the egg and mix with clean hands. Pack into the tin. Bake for 45 minutes. Remove from the oven and allow to cool.

Just before leaving on your picnic, preheat the grill, slice the buns open and grill until toasted. Combine mayonnaise and mustard and spread on the base of the buns. Top with watercress, a slice of meatloaf, some beetroot and gherkin. Add the top of the bun and wrap in wax paper.

Serves 6

APRICOT AND ALMOND TART

I've never been a fan of quiches, so I prefer to save the pastry for dessert. Anyway, a picnic's not a picnic without a sweet tart.

• 4 tbsp almond meal

• grated zest of 1 lemon

• 2 tbsp brown sugar

• 8 apricots, stoned and quartered

• 2 tbsp double cream

• handful of almonds, chopped

• 2 tbsp demerara sugar

For the pastry

• 1 1/2 cups plain flour

• 1/2 cup butter

• 2 tbsp caster sugar

• 1 egg yolk

For the pastry, whiz the flour, butter and sugar in a food processor until it resembles coarse breadcrumbs. Add the egg yolk and pulse until the pastry comes together, adding 1 to 2 tsp of water if the pastry is too dry and crumbly. Wrap in cling film and chill for 30 minutes.

Preheat the oven to 190°C. Roll the pastry out into a circle about 25cm in diameter. Place on a baking tray lined with baking paper. Combine almond meal, lemon zest and brown sugar. Dust over the pastry, and top with apricots, leaving a wide pastry border. Gather the pastry border over the edges of the fruit, and top with chopped almonds. Brush the pastry border with double cream and dust the whole tart with demerara sugar.

Bake for 35-40 minutes until golden.

Leave to cool. To pack for the picnic, leave the tart on the paper on which it was baked and wrap in a double layer of aluminium foil.

Serves 6-8

Bill's tip

To get everyone in the right mood, pack white peach wedges to drop into flutes of chilled prosecco.