Bite-sized in­dul­gence

It is the time of year when we all love to en­joy our favourite cheses, some de­li­cious cold meats and a sausage roll, all topped with a dol­lop of de­li­cious home made chut­ney

EDP Norfolk - - Food & Drink -

Jazz up your buf­fet of­fer­ing this year with the help of Gemma Arnold, ex­ec­u­tive chef at Thorn­ham Deli, winner of this year’s Best In­de­pen­dent Food and Drink re­tailer, spon­sored by the Eastern Daily Press and EDP Nor­folk mag­a­zine.

“Rather than serv­ing a large buf­fet tea, do some­thing a lit­tle more re­fined,” she says. “We love the idea of cre­at­ing graz­ing boards us­ing lo­cal pro­duce and home cooked treats served as finger food. Use servi­ettes to save on the wash­ing up, and serve with some mulled wine, leav­ing ev­ery­one nicely sat­is­fied at the end of Christ­mas day.

“Firstly cre­ate a savoury board, with sausage rolls, small slices of quiche, scotch eggs and mini pasties. To make things easy on Christ­mas Day, make them in ad­vance, ready to bake, and then sim­ply pop them in the oven when needed. For the ul­ti­mate ease, visit a farm shop or deli and buy freshly made pas­try goods, which can be frozen pre-baked. We make a huge amount of dif­fer­ent pasties which we make fresh us­ing the best in­gre­di­ents, and sim­ply freeze – ready for our cus­tomers to take home and bake. They are al­ways hugely pop­u­lar at Christ­mas.

“The sec­ond board should be for your char­cu­terie and cheese, served with a se­lec­tion of crack­ers and chut­neys to be spooned on top. Choose nice crack­ers and pick lo­cal chut­neys, cheeses and meats where pos­si­ble as it adds some­thing spe­cial – we love Marsh Pig char­cu­terie, based at Clax­ton, and of course Mrs Tem­ple’s Cheeses.

Fi­nally, add a dessert board with mini choco­late brown­ies, mac­arons, mini mince pies and mil­lion­aires short­bread, cut into de­li­cious bite-sized pieces.”

Gemma Arnold of Thornham Deli

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