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
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