Name: Weekend brunch board
Ingredients: Black Bomber; Red Storm; Green Thunder; Fig & Apple Chutney; Pear, Date & Cognac Chutney; Apple, sliced; Dates; Blueberries and strawberries; Dried apricots; Sliced smoked ham or vegetarian alternative; Mortadella or vegetarian alternative; Seeded baguette, sliced; Pistachios, unshelled; Natural cashew nuts; Handful of fresh chives, trimmed

Ingredients:

Black Bomber
Red Storm
Green Thunder
Fig & Apple Chutney
Pear, Date & Cognac Chutney
Apple, sliced
Dates
Blueberries and strawberries
Dried apricots
Sliced smoked ham or vegetarian alternative
Mortadella or vegetarian alternative
Seeded baguette, sliced
Pistachios, unshelled
Natural cashew nuts
Handful of fresh chives, trimmed

METHOD

Take the cheeses out of the fridge for at least half an hour to allow them to reach room temperature.
Remove the sticky labels from the cheeses and cut into wedges or cubes (please see our cutting guide for step-by-step instructions) before placing them on the sharing board. We like to present the wedges with the wax on to add a splash of colour.
Place the jars of chutney on the sharing board (or decant them into bowls if preferred).
Add the sliced apple, blueberries, strawberries and dried apricots, plus the baguette slices.
Separate and gently fold the slices of smoked ham and mortadella (or vegetarian alternatives) and place them on the board.
Garnish with the pistachios, cashews and fresh chives, then serve.