Home Recipes New Weekend brunch board


  1. Take the cheeses out of the fridge for at least half an hour to allow them to reach room temperature.
  2. 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.
  3. Place the jars of chutney on the sharing board (or decant them into bowls if preferred).
  4. Add the sliced apple, blueberries, strawberries and dried apricots, plus the baguette slices.
  5. Separate and gently fold the slices of smoked ham and mortadella (or vegetarian alternatives) and place them on the board.
  6. Garnish with the pistachios, cashews and fresh chives, then serve.