Added to your cart

  • Free Delivery over £100
  • Sustainably Brewed & Distilled in Southwold
  • Award-winning Beers, Wines & Spirits

Southwold Picnic at Home - Seaside Snacks

By Adnams , also posted in News on

No picnic is complete without these classics!

What is a picnic without some tasty treats to tuck into? Our wonderful Executive Head Chef, Nick Claxton-Webb has come up with 7 delicious and easy recipes that you can make at home. From Broadside Welsh Rarebit to Blythburgh Pork Sausage Rolls, there is something for everyone to enjoy this Bank Holiday. Don't forget to share you pictures of your cooking creations with us, you can tag us in your pictures @adnams on Facebook, Instagram and Twitter and use the hashtag #bringthecoasthome. 

We recommend pairing these seaside snacks with the Adnams Prosecco or our cocktail Seabreeze.

Cheese Straws - makes 36


375g plain flour

1 pinch of salt

225g salted butter

150g finely grated mature Cheddar cheese

50g finely grated Parmesan cheese

1 pinch English mustard powder

1 small pinch Cayenne pepper

2 free range egg yolks


Sift the flour and the pinch of salt together. Rub in the butter until the mixture reaches the texture of fine breadcrumbs. Stir in the cheeses, mustard and cayenne powders and egg yolks. Add 4-5 tablespoons of cold water and mix to form a firm dough. Wrap in cling film and allow the dough to rest in the refrigerator for at least 30 minutes. 

Preheat the oven to 190⁰C. Line a baking tray with parchment paper. Roll out the pastry into a square the thickness of a £2 coin. Cut the square in half and cut each rectangle into 1cm strips. Carefully transfer onto the tray and bake for 10-12 minutes until crisp. Leave to cool on the tray and then transfer to an air-tight container.

Scones - makes 8-10


250g self raising flour

1 tsp baking powder

1 pinch of salt

45g unsalted butter

1 tbs caster sugar

50g sultanas

1 large egg

100mls ice cold milk


Sift together the flour, baking powder and salt.  Rub in the butter. Stir in the sugar and the sultanas.  Separately mix together the egg and the milk. Lightly mix the flour with ¾ of the milk and egg - using a large cutlery knife adding more of the milk as needed to form a dough.  Tip the dough onto a lightly dusted work top, roll out to 1 ½ to 2” depth and cut into required shapes. Glaze with any excess milk mix and bake at 180⁰C for 15-20 minutes. Allow the scones to cool on a wire wrack before serving. 

Moroccan Flat Bread - makes 6


200g plain flour

1tsp ground cumin

1tsp ground cinnamon

1tsp ground coriander

1 pinch of salt

Water to bind


Mix together the dry ingredients.  Add the water to the mix until a firm texture is achieved. Roll into a ball and cover with cling film. Leave to set up for 30 minutes. Divide the mixture into 6 pieces and roll out. Cook on a hot pan or griddle for 2 minutes each side. 

Hummus - makes 1 jar


200g canned chick peas

2 tbs lemon juice (or more!)

2 cloves garlic

1tsp ground cumin

100mls tahini

4tbs water

2tbs olive oil

1 pinch of salt

1tbs paprika


Blend together all the ingredients except for the paprika.  Adjust the consistency with a little more lemon juice if a little bit thick and check the seasoning.  Place in serving bowl and drizzle with a little olive oil and a sprinkle of the paprika.

Blythburgh Pork and Mustard Sausage Rolls - makes 6

Our Head Brewer Fergus recommends Adnams Broadside with these Sausage Rolls.


300g Blythburgh pork sausage meat

50g leek, chopped and washed

50g diced onion

1 clove of garlic, peeled and finely grated

2 tea spoons of wholegrain mustard

15g butter

375g pack of ready rolled pastry

1 egg, beaten (egg wash)

Black onion seeds


In a heavy bottomed pan melt the butter over a medium heat.  Add the leeks, onions and garlic and sweat off until they are softened and translucent.  Set aside and allow to cool.

Preheat the oven to 200⁰C or 180⁰C for fan.  Line a baking tray with either silicon paper or a parchment.

When the leek mixture is cooled add to the sausage meat and mix well.  Cut the pastry sheet in half lengthways. Divide the sausage meat into two and spread evenly down one side of each of the lengths of pastry. Use a pastry brush to apply the egg wash to the other edge of each piece of pastry. Tightly roll up from the filled edge. Cut each cylinder into 3 pieces. Lay onto to lined baking tray and glaze with the egg wash and sprinkle over some black onion seeds. Bake for 25-30 minutes until golden brown. Allow to cool on a wire rack. Delicious with a dab of mustard or piccalilli.

Broadside Welsh Rarebit - serves 2


120ml Adnams Broadside

25g unsalted butter

25g plain flour

140g coarsely grated mature Cheddar cheese

1 heaped teaspoon English mustard powder

1 tablespoon Worcestershire sauce

1 tablespoon chopped chives

2 large slices sourdough bread


In a small saucepan gently warm the ale then set aside. In another small saucepan melt the butter over a medium heat. When it starts to foam add the flour and mix well. Cook for a minute or so and then slowly add the ale to make a rich smooth sauce. Then add the cheese and whisk to create a thick paste. Add the mustard, Worcestershire sauce and chives and stir well. Pre heat the grill to the highest setting. Toast one side of the bread then turn over and spread the rarebit on the bread. Place under the grill and toast for 1 to 2 minutes until golden and bubbling. Serve immediately.

Blythburgh Pork and Chorizo Scotch Eggs - makes 4


200g Blythburgh pork sausage meat

100g diced cooking chorizo

4 large free range eggs

50g leek, chopped and washed

50g diced onion

1 clove of garlic, peeled and finely grated

15g butter

2 eggs, beaten with 100mls milk (egg wash)

100g seasoned flour

100g panko breadcrumbs


In a heavy bottomed pan melt the butter over a medium heat. Add the leeks, onions and garlic and sweat off until they are softened and translucent. Set aside and allow to cool.

Bring a small saucepan of water to the boil. Carefully add the eggs and cook for 3½ minutes. Carefully remove and place into ice water to chill. When thoroughly chilled carefully peel and set aside.

When the leek mixture is cooled add to the sausage meat and chorizo, mix well.

Split the sausage meat mixture into 4 equal parts and roll each out to about ¾cm thickness. Roll the boiled eggs in the flour then carefully wrap each egg in the sausage meat. Roll the eggs in the flour again and then roll in the egg wash. Then roll in the panko breadcrumbs.

Deep fry at 150⁰C for 7 minutes. Drain the eggs and leave to cool on kitchen roll. 

The yolk will still be runny. If you prefer them to be fully through cooked boil the eggs for 6 minutes rather than 3½.