May Editor's Picks
there’s plenty to get excited about in May. Ready your wardrobe for picnics, beach walks
and al fresco catch up drinks. The sunshine season is here.
Eastbourne’s Magnificent Motors
4TH - 5TH MAY
Rev your engine all the way down to Eastbourne’s classic car spectacular, where driving fanatics will delight in over 900 vintage and classic cars, motorbikes and buses on display. Live music will provide the perfect soundtrack as you peruse the wheels on show. Little motorheads might not have their licences yet but can still get in on the action with vintage bus rides and fairground rides.
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Exeter Festival of South West Food and Drink
5TH MAY
Don’t eat breakfast before heading to this celebration of South Devon’s famously flavoursome brown crab – you’ll need your appetite. From softshell sandwiches to posh pastries, they’ll be plenty of crab-themed fodder to get your claws into. No food festival would be complete without tasters and top-notch chefs such as Mitch Tonks, Matt Tebbutt and Jack Stein will be on hand serving them up as part of a programme of live cookery demonstrations. Make sure to have a tipple before you leave too, this is the home of Salcombe Gin after all.
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London Wine Week
13TH - 19TH MAY
The return of warm weather calls for chilled drinks and what better way to celebrate than with a vino tour around our capital city? Go on one with London Wine Week, a free seven day festival dedicated to the fermented grape. Start at Flat Iron Square – as the hub of the event, it’ll be transformed into an alfresco garden filled with pop-up wine bars before commencing your crawl through a list 125 bars strong.
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Chorizo & Cheddar Sausage Rolls
Warmer weather spells the return of country walks and the quintessential British picnic. Whatever else you fill your hamper with, make sure you include these Chorizo & Cheddar Sausage Rolls from Simon Rimmer and Tim Lovejoy’s The Sunday Brunch Cookbook. With a flaky pastry crust and a cheesy, slighty spicy centre, these beat a sandwich any day.
Ingredients
175g cooking chorizo, cut into small pieces (or buy pre-diced to save time)
2 tablespoon dry sherry
400g sausage meat
100g Manchego cheese, grated
1 tablespoon chopped parsley
1 x 500g block of puff pastry
1 egg yolk, lightly beaten
Salt and black pepper
Chilli sauce, tomato ketchup or tomato chutney, to serve
Method
1. Preheat the oven to 180°C fan/200°C/Gas 6. Line a baking tray with baking parchment.
2. In a non-stick frying pan, fry the chorizo until crispy. (As the chorizo is oily, you won’t need to add any extra oil to the pan.)
3. Add the sherry to the chorizo in the pan, then reduce to nearly nothing.
4. Tip the chorizo into a bowl with the sausage meat, cheese and parsley. Season and mix well.
5. Roll out the pastry on a lightly floured surface to 3a 0cm square, then cut into four equal 15cm squares.
6. Divide the sausage mixture between the pastry squares, placing it in a long strip down the middle of each square.
7. Roll each into a cylinder, trim the excess wrap-over of pastry, creating a seam. Lightly press the seam together to seal and place seamside down on the lined baking tray.
8. Brush with egg yolk and bake for about 20 minutes, or until the pastry is puffed, crispy and deep golden.
9. Serve with your favourite accompaniments.
