STRATEGY FOR ... CHARCUTERIE BOARD

1 Plan to serve 60 to 90 g of charcuterie per person.

2 Slice dried, hard sausages into rounds. Try a spicy chorizo and a mild summer sausage.

3 Add a paper-thin sliced serrano ham, prosciutto or coppa, and arrange loosely.

4 Serve it all with something pickled to cut the richness, nuts for crunch, sliced baguette, crackers, a selection of mustards, and dried fruit, jam or chutney for a sweet contrast.

Add garlic and cook 1 minute. Add mustard seeds and stir, 1 minute. Add paprika, turmeric and pepper flakes, stirring 30 seconds.

3. Add spice mixture and salt to food processor. Whirl until almost smooth. Season with fresh pepper.

4. Refrigerate 30 minutes. Stir in vinegar and scoop into a serving bowl. Serve with crispbread.