SITTING PRETTY

Picnic prep just in time for spring

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RICE PAPER ROLLS

MAKES 16 PREP 30 MINS COOK 10 MINS

• 2 tsp peanut oil

• 300g pork fillet

• 80g vermicelli, soaked, roughly chopped

• 2 green onions, finely sliced

• ¼ cup crushed peanuts

• 2 tbsp sweet chilli sauce

• 16 sheets small rice paper rounds

• ½ cup fresh mint leaves

• 1 carrot, julienned

• ¼ head iceberg lettuce, finely shredded

• sweet chilli sauce, to serve

1 Heat oil in a frying pan on medium. Cook pork 8 mins, turning on all sides, until cooked through. Rest, covered, 10 mins. Thinly slice.

2 In a bowl combine noodles, onion, nuts and sauce.

3 Dip one rice paper sheet into a bowl of warm water, 30 secs until softened. Place on a clean tea-towel.

4 Arrange mint leaf diagonally along the centre. Top with 2 pork slices, carrot, noodle mixture and a little lettuce. Fold sides over. Roll up firmly. Repeat with remaining ingredients.

5 Serve rolls with chilli sauce.

ASPARAGUS, PROSCIUTTO & GOAT’S CHEESE TART

SERVES 4 PREP 25 MINS COOK 45 MINS

• 2 sheets frozen shortcrust pastry, just thawed

• 40g butter

• 2 red onions, quartered

• 2 tbsp brown sugar

• 2 tbsp balsamic vinegar

• 100g sliced prosciutto

• 1 bunch asparagus, trimmed, halved lengthways

• 100g goat’s cheese or feta, crumbled

• 4 eggs

• 200ml thickened cream