Take it outside: 3 recipes for al fresco days

INGREDIENTS

500g chicken thighs

50g – 75g La Vieja Fábrica St Clements Marmalade

1 tbsp sesame oil

2 tbsp soy sauce

Mustard 1 tbsp

METHOD

Slice the chicken thighs into 6 pieces each. Place in a bowl with all the marinating ingredients and leave to sit for at least an hour in the fridge or overnight.

Take the chicken slices out of the marinade & put them on a tray. Put your grill on a medium-high heat & cook for 5-7 mins until the chicken pieces start to slightly catch & char.

Turn the pieces and repeat for another 5 mins until completely cooked through.

Remove from the heat & leave to rest for a few mins.

Serving suggestions: with rice noodles, or carrot ribbons & lettuce cups – the options are endless.

INGREDIENTS

8 sausages

1 small red onion, finely chopped

1 garlic clove, minced

1 tsp smoked paprika and ½ tsp ground cumin or allspice (optional)

1½ tbsp LVF No Peel marmalade

1 tbsp chopped fresh parsley or sage

1 sheet puff pastry (ready rolled)

Milk, for brushing and Salt and pepper, to taste

Optional: sesame seeds or nigella seeds for topping

METHOD

Preheat oven to 200°C (180°C fan). Line a tray with baking paper.

In a small pan, sauté red onion and garlic until softened (about 5 mins). Add the paprika and optional spice, stir for another minute, then remove from heat.

In a bowl, mash the sausages with a fork. Add the onion mixture, marmalade, herbs, salt, and pepper. Mix well. Unroll the puff pastry and cut into 2–3 long strips, brushing lightly with marmalade (depending on size preference). Spoon the filling in a log shape down the centre of each strip. Fold over and seal the edge with a fork. Slice into rolls. Brush with milk and sprinkle with seeds if using. Bake for 20–25 minutes, or until golden, crisp and cooked through.

INGREDIENTS

450g cocktail sausages

4 tbsp La Vieja Fábrica Thin Cut Orange Marmalade

2 tbsp soy sauce

1 tbsp wholegrain mustard

1 tbsp honey or light brown sugar

Freshly ground black pepper

METHOD

Preheat the oven to 200°C (fan 180°C).

Mix the marmalade, soy sauce, mustard, honey and black pepper until smooth.

Place the sausages in a shallow baking dish, pour over the glaze and toss to coat evenly.

Roast for 20–25 minutes, turning once, until golden and sticky.

Spoon over any extra glaze from the dish and serve warm.

Recipe credits: La Vieja Fabrica