Posh PICNIC

Pack up a tasty selection of home-made and shop-bought treats

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Raspberry spritz

Makes about 300ml • Prep 5 mins • Cook 10 mins, plus cooling 300g raspberries, 300g caster sugar, 1 tbsp white wine vinegar

You will need: Sterilised bottle with leakproof cap.
1 Combine all ingredients in a pan. Cook on low, mashing with a fork, for 8 mins or until syrupy.

2 Sieve, discard the seeds, then rinse the sieve. Mix the raspberry pulp with 300ml of water, then sieve again to remove any seeds. Pour the mixture into the pan, stir well,l and boil for 1 min.

Pour into the bottle and seal.

Keep in the fridge.

Spinach and mozzarella scrolls

Proving bought pizza dough creates a fluffy bread-like bake.

Makes 16 rolls • Prep 20 mins, plus proving • Cook 50-60 mins

4 frozen sourdough pizza dough balls, defrosted (we used Northern Dough Co)
40g butter, melted

For the filling:

240g bag spinach, blanched, excess water squeezed and roughly chopped

4 spring onions, thinly sliced

3tbsp cream cheese

Good grating nutmeg

1tsp garlic granules

30g pack basil, chopped

2tbsp toasted pine nuts, chopped

125g ball mozzarella, chopped

5tbsp freshly grated Parmesan

You will need:

23cm cake tin, fully lined with baking paper

1 Combine the filling ingredients; season.

2 Working one at a time, roll out each dough ball to 22x20cm. Divide the filling between each, spreading evenly.

3 From the short end, roll up loosely (filling on the inside); cut into 4 equal pieces. Transfer to the tin, cut side up. Leave a little room for them to rise. Cover with cling film; set aside in a warm place to prove for 1 hr or until the dough feels springy and has risen.