Roosevelt’s royal picnic

Ingredients

• 4 fully cooked hot dogs or frankfurters
• 4 soft hot-dog buns
• 2 tsp butter, optional
• Yellow mustard
• Sweet pickle relish
• Finely diced onion, optional

Method

1. Heat a grill pan or outdoor grill to medium. Warm the fully cooked sausages according to the package directions, turning until steaming hot with a little colour.
2. Split buns without cutting right through. Brush with optional butter and toast cut-side down for 30–60 seconds.
3. Tuck a hot dog into each bun. Add mustard, relish and optional onion.
4. Serve immediately, picnic-style, with napkins and something cold to drink.

Ingredients

• 5 oz (140 g) mixed salad leaves
• 1 small cucumber, sliced
• 2 tbsp olive oil
• 1 tbsp cider vinegar
• 1 tsp Dijon mustard
• Pinch of salt and black pepper

Method

1. Wash and dry the leaves thoroughly. Slice the cucumber.
2. Whisk oil, vinegar and mustard in the serving bowl. Season lightly.
3. Add leaves and cucumber immediately before eating and toss until lightly coated.

Dry leaves hold dressing; wet leaves dilute it. Keep the dressing separate until the hot food is ready.

Ingredients

• 500 g strawberries, sliced
• 3 tbsp sugar
• 250 g flour (2 cups)
• 1 tbsp baking powder
• ¼ tsp salt
• 60 g cold butter
• 150 ml milk (⅔ cup)
• 250 ml whipping cream (1 cup)
• 1 tbsp powdered sugar
• 1 tsp vanilla

Method

1. Toss strawberries with 2 tablespoons of sugar and set aside. Heat the oven to 200°C / 400°F.
2. Mix flour, baking powder, salt and remaining sugar. Rub in butter and stir in milk. Pat dough 2 cm / ¾ in thick and cut 6 biscuits.
3. Bake on a lined tray for 15–18 minutes until golden. Cool until just warm.
4. Whip cream with powdered sugar and vanilla. Split biscuits and fill with berries, their juices and cream.

Makes six biscuits. Serve four and keep the remaining two unfilled.