British Cheese Board

You can’t beat a classic cheese board, and this would be my first choice any day of the week. The cheese suggestions below are simply that – suggestions. Use any British cheeses you like and serve with a large glass of red wine or sherry. Use a jar of store-bought fig preserve if you prefer.

Serves 6–8

• Quantity of fig and balsamic preserve (see below)

• 200g hard cheese, such as Montgomery’s Cheddar or Lincolnshire Poacher

• 200g blue cheese, such as Colston Bassett Stilton

• 200g soft cheese, such as Baron Bigod or Tunworth

• 200g goat cheese, such as Ragstone

• 200g red cheese, such as Sparkenhoe Red Leicester

• 300 to 400g mixed crackers, such as oatcakes, water crackers, fruit and nut crackers and digestive biscuits (or Graham crackers, if you cannot find digestive biscuits)

• Celery ribs

• Small bunches of red grapes pickled onions

• Dried apricots walnut halves FIG AND BALSAMIC PRESERVE

• 500g fresh figs, quartered

• 100 ml water

• 200g granulated sugar juice of ½ lemon

• 3 tablespoons balsamic vinegar (aged if possible) 1 To make the fig and balsamic preserve, place the figs and measured water in a large saucepan over high heat. Bring to a boil, then add the sugar and lemon juice. Cook for 10min or until the figs have cooked down and are completely soft. Remove from the heat and let cool for 20min, then blitz with a handheld immersion blender until smooth. Return to the heat, add the balsamic vinegar, and cook for 2 to 3min to reduce to a thick consistency. 2 Let it cool completely, then use immediately or keep in the refrigerator for up to 2 weeks. Alternatively, spoon into a sterilized jar while still very hot and seal with the lid. The jar of preserve will last up to six months if unopened. 3 To assemble, place the preserve in a bowl in the center of a large platter or wooden board, then arrange the cheeses around it, slicing or crumbling them so that they are easy to pick up. Place some crackers in among the cheeses, then fill in the spaces with the celery and grapes. Add the pickled onions to a small bowl and place on the board, then use the dried apricots and walnuts to fill in any little gaps. Serve immediately.