MEATY MANSION WITH BREADSTICK WALLS
This traditional take on the savoury chalet trend is a meat-lover’s dream, with ham and salami roof tiles, a chorizo path and sausage chimney.
INGREDIENTS: 2 packets of breadsticks; 2 packets of large rectangular crackers; 250g butter; large loaf of bread; pack of cheese twists, large crackers; large tub (500g) of cream cheese; at least 500g of cooked meat; vegetable off-cuts, crackers and cheese for decoration.
BUILDING TOOLS: Butter knife; large palette knife; piping bag; large board; tweezers; cocktail sticks.
FOUNDATIONS AND WALLS: I start by ‘gluing’ rows of large crackers together with slightly softened butter to make the walls of the house.
Then, I slather butter over the front of each wall and stick on rows of breadsticks, cutting them to leave a space for the door.
Next, I slice the rounded top off a large loaf and cover the sides of the loaf in butter, then stick a wall on to each side. Once they’re in place, I fill in the cracks with more butter and then chill the structure for an hour.
ROOF TILES: I make the roof from six large crackers, glued at the top with butter. For the eaves, I use triangularshaped crackers and ‘glue’ in place. Once the roof is secure, I cover it in cream cheese and stick down rows of ham, salami and chorizo, and use a thick slice of chorizo for the chimney. I then sprinkle parmesan on top.
DOOR AND WINDOWS: I use a small cracker surrounded by Twiglets to make the door and round, latticeshaped crisps to make the windows, all glued on with piped cream cheese. I stick cheese pastry twists at either end to look like pillars.
Next, I cover a large board with cream cheese and stick down the entire chalet. I scatter chorizo to make a path and line edges with gherkins.
FINISHING TOUCHES: Plant pots, made by filling tiny bell peppers and mushrooms with goat’s cheese and ‘planting’ a sprig of fresh herbs in the cheese, line the front of the house. I make a Christmas tree out of rosemary and a fence out of pretzels.
The snowmen are mini mozzarella balls, with an olive hat, clove eyes and a carrot nose, all held in place with cocktail sticks.
Finally, I hollow out half a pepper and set it on asparagus spears to make a sleigh for ‘Santa’, made from partially peeled Babybel cheeses with a goat’s cheese beard.