33
FOOD
All wrapped up
Perfect your picnics with pickles!
Boring sandwiches, soggy
quiches and dreary scotch
eggs are OUT as Brits plan
to pick up their picnic game.
Sales of pickled cucumbers almost
doubled (up 43% year-on-year) over
lockdown as Brits experimented with
sour, sweet and crunchy flavours and
textures in a bid to add some zing to
their meals.
Consumers spent lockdown
recreating restaurant and takeaway
meals at home and adding pickles
to a whole host of dishes, to add
excitement to a humble hot dog or
a zingy crunch to coleslaw, pep up
their quiches, jazz up their sarnies
and add some crunch to a salmon
terrine. Some of these are picnic
staples too for outdoor eating in the
summer months.
Matthew Moyes, spokesperson
from Mrs Elswood, the UK's number
one pickle brand says, "Gone are
the days of boring picnics, we're
so excited to see how people
are experimenting with pickled
cucumbers. They can be included in
all kinds of traditionally British picnic
dishes and really liven up your lunch.
Long live the pickle!"
For more of a pickling picnic
try these twists on classic British
picnic food.
Ham hock and pickled cucumber quiche,
serves 6-8.
• 250g ready rolled shortcrust pastry
• 1 tbsp English mustard
• 100g cooked shredded ham hock
• 2 Mrs Elswood Hot Dill Cucumbers, sliced
• 100g extra mature cheddar, finely grated
• 200ml double cream
• 150ml whole milk
• 4 medium eggs, beaten
• 1 tbsp fresh chives
• Salt and pepper to season.
1. Preheat the oven to 200°C /
180°C Fan. Unroll the shortcrust
party and use to line a 23cm
loose bottomed flan tin and chill
for 15 minutes. Prick the base
with a fork and line with baking
paper, fill with baking beans.
Place on a baking tray and bake
for 20 minutes, remove the
parchment and beans and return
to the oven for 5 minutes until
the base is cooked. Allow to cool
slightly.
2. Reduce the oven temperature to
180°C / 160°C Fan.
3. Brush the base of the pastry case
with the English mustard, scatter
over the cheddar, ham hock, and
the hot dill cucumbers.
4. Beat together the double cream,
milk, eggs, chives and season
well. Pour the mixture over the
cheese and ham mix and return
to the oven and bake for 30-35
minutes until just set. Remove
from the oven and allow to cool
in the tin before removing. Cut
into wedges and serve.