When it comes to hosting a bubbly alfresco extravaganza, you can’t forget about the food! These three recipes are simple to make, easy to transport and totally scrumptious – and they pair perfectly with your fabulous fizz!
The star of the show is, without a doubt, a goat cheese tart that makes the delicious Chili and Oregano Oloves in your June Bubble Box shine. Neatly packaged and easy to transport, your Oloves are also a crack in the kitchen – as flavourful as they are easy to use, these Moroccan olives are stone-free, low in calories and add a Mediterranean flare to your fab fizzy picnic spread.
Goat Cheese, Olove & Tomato Tart
6 sheets of filo pastry
150g soft goat cheese
1 package of Chili and Oregano Oloves
3tbsp sundried tomatoes, chopped
2tbsp chopped chives
Heat your oven to 200C/Gas 6. Melt the butter and brush onto your pastry, placing each sheet onto a shallow baking tray as you go. Overlap until you’ve used all six sheets.
Bake your pastry until golden, which should take six to seven minutes. When your pastry is done, take it out of the oven and allow to cool a little. In the meantime, put your egg in a bowl and whisk, then add in your goat cheese. Spread this mixture over the tart and put back in the oven, baking for a further six minutes.
While it cooks, chop your Oloves, tomatoes and chives. Take the tart out of the oven, scatter over your Oloves, tomatoes and chives and allow to cool. Slice into squares for portable, delicious picnic fare.
1 small red onion
50g black olives, like Black Chilli and Garlic Oloves
Fresh mint, chopped
Scoop out and chop your watermelon into chunks, discarding the rind and putting the watermelon in a portable bowl. Chop your red onion and olives and toss them in, then crumble over the feta. Toss through the mint, drizzle with olive oil and toss one last time.
6tbsp butter, room temperature, plus more for greasing
1 ½ tsp baking powder
125g sugar, plus 2tbsp
1 large egg
450g strawberries, hulled and halved
Preheat your oven to 200C/Gas 6 and butter a cake tin. In a bowl, sift together the flour, baking powder and salt.
In a second bowl, combine the butter and 125g of sugar and beat with an electric mixer until pale and fluffy. Reduce the speed to medium-low and add in the egg, milk and vanilla. Reducing the speed further, gradually add the flour mixture. Transfer the batter to your prepared cake tin and arrange the strawberries on top of the batter, cut side down, and sprinkle over the last two tablespoons of sugar.
Bake for 10 minutes, then reduce the heat to 160C/Gas 3. Continue to bake until the cake is golden and firm to the touch, around an hour. Let the cake cool in its tin, then cut into wedges.