CHARCUTERIE TRAY

SERVES 6–8

160g Serrano ham, sliced 80g bresaola, thinly sliced 80g sliced peppercorn salami 80g honey roast ham, thinly sliced 80g smoked ham, such as Lonza, or duck breast, thinly sliced 100g whole salami 200g whole cured chorizo ring 150g Ardennes-style coarse pâté 100g sweet chilli relish (or your preferred choice of chutney) 1 baguette, thinly sliced

100g green olives, pitted

50g cornichons

100g on-the-vine piccolo tomatoes 25g rocket

A knob of salted butter

A drizzle of good olive oil

Freshly ground black pepper

PRESENTATION

A square wooden tray with shallow sides

HOW TO ASSEMBLE

Group the pre-sliced meats around the board with space between them. Next, place the whole cuts of salami and chorizo on the board and slice a few very thin slithers off each piece to get the party started. (If you prefer, you can pre-slice these too and just add to the board with the other meats, as pictured.)

Add the pâté to the board, garnish with a dollop of chutney and a few turns of cracked black pepper. Offer more chutney in a ramekin on the side.

Add a few thin slices of baguette grouped together on the board with the remaining baguette on the side for guests to help themselves later; a little salted butter is always a good idea.

Dot ramekins or small dishes of olives and gherkins in the available spaces, nestle the tomatoes amongst the other ingredients and finish with a few leaves of rocket to fill the gaps. Add a little drizzle of olive oil over each cluster of leaves.