Whitley, UK, 1st August 2016: Ahead of this year’s Land Rover Burghley Horse Trials, which takes place on 1-4 September, title sponsor Land Rover has collaborated with TV chef James Martin to encourage Burghley spectators to go the extra mile with their picnics this year.

The Land Rover Burghley Horse Trials has become almost as synomous with picnicking as it has world class equestrian sport and the Land Rover Tailgate Picnic Competition - which traditionally takes place on cross-country day - has become a popular feature among horse trial goers. In recent years it has been judged by some well-known faces, including event rider Zara Tindall, Channel 4’s Kirstie Allsopp and TV presenter Matt Baker.

To inspire this year’s Burghley picnickers, Land Rover, whose vehicles are renowned for their famous tailgate - a feature that is commonly used as the perfect accessory for a picnic, has worked with James to create two picnic recipes which benefit from sitting in the back of the car for a long-distance journey.

The former Saturday Kitchen presenter said: “It can be a real challenge keeping picnic food fresh when you have to travel a few hours to get to an event like The Land Rover Burghley Horse Trials, but these recipes are specifically designed so that they actually taste better after sitting in the back of a vehicle for a long time.” 

In these short tutorial videos*, James demonstrates the quick and easy method for creating ‘The Burghley Bloomer’ and ‘Teriyaki Steak’.

“The Burghley Bloomer is a variant of the Italian Sandwich,” James explains. “The idea of this is you do the preparation at home and bring it with you. The longer you leave it wrapped up, the better it tastes.”

He goes on to say: “Forget burgers and sausages and other burnt offerings on a barbeque, Teriyaki Steak is far nicer. It is wonderfully light and really simple to make.”

JAMES MARTIN’S TOP 5 TAILGATE PICNIC TIPS

1. When it comes to wrapping food, always use greaseproof paper or cling film. So often when the weather is good, if you use tinfoil it can actually end up cooking the food                                      

2. Use different types of vinegars like cider vinegar or sherry vinegar to glam up limp salad. It really gives it a lift after a long journey

3. Pack a spicy pickle or a chilli jam in your picnic. It doesn’t matter if it gets a bit warm and the kick in the pickle or jam will really enhance the taste of a pie or a scotch egg

4. Look for things like hot smoked salmon which is already cooked and therefore doesn’t deteriorate when it has been in the back of a vehicle for a certain amount of time

5. Use soft cheeses, ones that don’t like being refrigerated but are actually better when they warm up, such as brie and camembert, or a particularly good one is Vacherin Mont D’Or

TO VIEW THE VIDEOS, CLICK ON THE LINKS BELOW:

THE BURGHLEY BLOOMER https://youtu.be/h1d8gbPQNAk

TERIYAKI BEEF https://youtu.be/pW0-vef1voA

(*Written recipes are provided in the notes below)

As many dedicated event goers know, it is always a challenge to keep a picnic fresh when it has to tolerate a long car journey. As well as clever recipes like the Burghley Bloomer and Teriyaki Steak which are enhanced by a long car journey, James also has some useful tips to make sure your tailgate picnic is at its best when you arrive at an event.

WATCH JAMES GIVE HIS TOP 5 TAILGATE PICNIC TIPS HERE: https://youtu.be/O65oaZ-UAgQ

The Land Rover Tailgate Picnic Competition takes place on cross-country day at the Land Rover Burghley Horse Trials on Saturday 3rd September in the reserved car park.  For more information about the Land Rover Burghley Horse Trials visit www.burghley-horse.co.uk

Land Rover has over 30 years heritage in the equestrian sport and has been title sponsor of Burghley Horse Trials since 2005. To find out more about Land Rover’s long term commitment to equestrian sport, visit www.landrover.co.uk/equestrian

ENDS

NOTES TO EDITORS

RECIPES

THE BURGHLEY BLOOMER

Ingredients

• 1 x large round loaf of bread
• 200g of pesto
• 2 x balls of buffalo mozzarella, torn
• Selection of chargrilled vegetables, sliced lengthways: 1 x aubergines, 2x courgettes, 2x red/yellow peppers
• 2 x chicken breast, cut into strips
• A handful of rocket leaves
• Raw red onion – sliced
• 1x beef tomato, sliced
• Salt & pepper

Method

1. Cut a hole in the top of the loaf of bread and hollow it out so all you are left with is the crust and a lid. The idea being that it becomes like a container
2. Generously spread the pesto on the base of the hollowed loaf
3. Layer the mozzarella on top of the pesto, and then the chargrilled vegetables, followed by the chicken, rocket leaves, onions and tomatoes 
4. Season with a little bit of salt and pepper
5. Press it down nice and flat so that you can fit as much filling as possible into the loaf
6. Repeat steps 2-5 so that the loaf is brimming with ingredients
7. Place the lid on top of the loaf and then wrap it tightly in cling film
8. The longer this can be left in the cling film the better it will taste, so pack it into the picnic in the back of the car and leave it alone until you are at your picnic destination
9. When you are ready to eat, remove the cling film and then slice it up in to chunks to serve

TERIYAKI STEAK

Ingredients

• 125ml/4oz Shaoxing rice wine (or you can use dried sherry as an alternative)
• 125ml/4oz mirin
• 125ml/4oz dark soy sauce
• 3 tbsp caster sugar
• 2x large rib eye steaks 

Method

1. For the marinade, take a clear plastic sealable food bag and add the Shaoxing, mirin, soy sauce and caster sugar
2. Seal the bag and give it a shake so that all the ingredients mix together
3. Place the rib eye stakes into the bag, making sure they are fully immersed in the marinate, seal it up and pack in the picnic and leave it in the back of the car until you arrive at your destination
4. Once your BBQ is ready, take the steaks out of the bag and place them straight onto the BBQ
5. Cook on each side for a few minutes, depending on how you like your steak cooked
6. Once cooked, sprinkle with sesame seeds and chopped coriander and then slice the beef into strips to serve