Savoury Spring Recipes You'll Love

Whether you have leftovers from Easter to enjoy or you have children who love to cook, we've got some savoury recipe inspiration! Our friends at Packington Free Range have given us two crowd-pleasing recipes for Spring. A delicious Coronation Chicken, which is sure to be a lunchtime favourite with the family, or Pork & Chicken Sausage Rolls, making the perfect snack.

Coronation Chicken 

Succulent chicken picked off the bone and wrapped in a mild curry sauce. Ideal for wraps sandwiches and salads, or like here, topped onto a chunky wedge of freshly baked sourdough.  

(serves 3-4) 

Ingredients: 

Cooled, chopped chicken (approximately 400g) 

5-6 tablespoons of light mayonnaise (or enough to combine) 

2 tablespoons of mango chutney (optional) 

2 tablespoons of mild curry powder 

Salt and pepper 

Optional extras: 

Chopped apricots, celery, cucumber or peppers 

Serve with: 

Bread / wraps / salad 

Method:

1. Stir all the ingredients to combine, adjusting the seasoning and curry powder to taste. Eat within 2-3 days of the chicken originally being cooked and cooled. 

Packington Pork & Chicken Sausage Rolls

These miniature sausage rolls are great for picnics or a spring lunch. They use quality pork combined with finely chopped roast chicken with a blend of herbs and spices. Great for adults and children to make together.

(makes approximately 18) 

Ingredients:

Filling:

350g pork sausage meat 

100g leftover cooked chicken, finely chopped 

2 tablespoons of fresh herbs, finely chopped (sage, rosemary & thyme are superb) 

The zest of 2 lemons

Small handful of raisins / cranberries / nuts (optional) 

1 teaspoon fennel seeds 

Pastry:

1 pack ready-rolled puff pastry 

To top:

1 egg, beaten with a pinch of salt 

2 teaspoons nigella/sesame seeds 

Method:

1. Preheat the oven to 180 degrees. Combine all the ingredients for the filling and stir to mix. If all the ingredients are finely chopped, this will enable them all to be well distributed. 
2. Roll out the pastry and cut in half length ways 
3. Divide the sausage meat into two and spread along the length of each pastry strip, leaving a gap all the way around. 
4. Flip the top of the pastry over the top of the sausage meat stuffing. Then using a fork, press it down gently. Trim off any excess, then cut each of the long sausage rolls into 3-4 cm individual portions, depending on how big you would like them. 
5. Brush with your beaten egg wash and top with nigella/sesame seeds. 
6. Cook for approximately 30 minutes or until the pastry is golden brown. 

Have you tried either of these recipes? Let us know how you got on in the comments below!