Wealden Times | WT210 | August 2019 | Restoration & New Build supplement inside

Serves 6 Prep time: 30 mins
No cooking required
Ingredients
• 600g of 3 dips – hummous,
pesto, tzatziki
• 300g of 3 types of cold cooked
meats – chorizo, ham, chicken
• 600g of 3 types of veg – celery,
carrots, yellow peppers, etc
• 300g of 3 types of fruit – tomatoes,
dried apricots, blackberries
• 300g of 3 types of cheese – cubed
Cheddar, mozzarella balls, Kent Blue
• 300g olives – large green perello
and black marinated, pitted
• 1 x loaf of sourdough bread – we use
Light House Bakery Black Russian
• 600g biscuits for cheese, 3 types –
Bath Oliver, poppyseed, breadsticks
Sharing Platter
Gap filler ideas:
• Vegetable crisps
• Pistachio nuts
• Pretzels
Putting it together
1Begin by choosing a large platter
and using 3 points, start by
placing the elements in all 3 areas.
2Decant your dips into 3 small
bowls and place in a triangle
formation on or near the board.
3Next start with the meats
and snuggle each one
into little mounds.
4Slice the peppers and place near
the first meat you put down.
Baton the carrots and place closely to
the second meat. Wash and cut the
celery into long strips and place into
a glass placing by the third meat.
5Next, put the tomatoes next
to the pepper, the blackerries
next to the batons, and the apricots
next to the glass of celery.
6Using the fruit as a barrier
add the cheese. I like to cube
the cheddar and place near the
pepper, slice the Blue and place
next to the blackberries and put
the mozzarella near the apricots.
7Put the olives into two
bowls or jam jars.
8Now slice your loaf and
arrange your biscuits.
9The final stage is to fill the gaps
with the crisps, nuts and pretzels.
There are no rules here. But
10 this is a guide to variety
and weights. Consider colour and
different heights with the carbs
and seasonality when buying
your vegetables and fruit.