NO-FUSS FOOD
Fill your basket with these tasty treats on a sunny bank holiday
Bagel club sandwich
Two faves come together in this classic combo with a twist.
SERVES 6 PREP 30 MINS
COOK 8 MINS
● 8 rashers smoked bacon
● 6tbsp light mayonnaise
● 4tsp wholegrain mustard
● 18 bagel thins
● ½ iceberg lettuce, shredded
● 8 slices cooked turkey
● 16 sun-blushed tomatoes, drained
● 1 bunch watercress or 1 punnet mustard and cress
● 6 mini flags or cocktail sticks (optional)
1Heat the grill to medium. Grill the bacon for 8 mins, turning as needed, until just becoming crispy.
2 In a bowl combine the mayonnaise and mustard. Spread the cut side of the bagels with the mustard mayo. Put the lettuce on the base, adding ½ a slice of turkey and bacon.
3 Top with another bagel half, pile on the rest of the turkey and bacon, sun-blushed tomatoes and watercress or mustard and cress. Add a final bagel half. If using, secure with a mini flag or cocktail stick.
PER SERVING: 426 CALS, 12g FAT, 2.5g SAT FAT, 57g CARBS
Millionaire flapjack
A picnic wouldn't be complete without something sweet!
SERVES 12 PREP 20 MINS COOK 25 MINS
● 150g butter
● 125g light muscovado sugar
● 1tbsp golden syrup
● 225g jumbo oats
● 125g butter
● 397g can condensed milk
● 90g golden syrup
● 1tbsp vanilla extract
● 150g milk chocolate, broken
● 150g plain chocolate, broken
● 1tbsp sunflower oil
● 90g white chocolate
● 2tbsp freeze-dried raspberries
● 18 x 28cm tin, greased and lined
● Plastic piping bag
1 Heat the oven to 180C Fan/ Gas 6. Heat the butter, sugar and syrup in a pan over a medium heat. Stir until melted.
2 Add the oats, then pour the mixture into the tin. Bake for 15 mins, until golden.
3 To make the caramel, combine the butter, condensed milk, syrup and vanilla in a non-stick pan. Heat gently over a medium heat, stirring continuously, until the mixture thickens slightly and turns golden brown. Pour on top of the flapjack mixture, spreading over evenly. Cool until firm.
4 To make the topping, melt the milk and plain chocolates with the
