Brunch grazing board

Brunch grazing board

A grazing board offers a fun and informal way to feed a group, perfect if guests are staying over. It’s ideal for preparing ahead, all ready to be laid out just before serving.

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  • Serves10
  • CourseBrunch
  • Prepare30 mins
  • Cook20 mins
  • Total time50 mins
  • Pluscooling

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For the rhubarb & strawberry compote

  • 400g Cooks’ Ingredients Forced Rhubarb, cut into 2cm lengths
  • 175g caster sugar
  • 3 cm piece ginger, peeled and finely grated
  • 1 unwaxed lemon, zest and juice
  • 2 star anise (optional)
  • 250g strawberries, hulled and halved

For the honey or maple butter board

  • 100g butter, at room temperature
  • 2 tbsp clear honey or maple syrup
  • Large pinch of sumac or sea salt flakes

To serve

  • 250g granola
  • 500g Greek yogurt
  • 340g pack frozen Waitrose 12 All Butter Mini Pastries, cooked according to pack instructions
  • Selection of crackers, crispbreads or sliced baguette
  • Selection of dried fruit, nuts and seeds such as almonds and dried apricots
  • whole mixed nuts
  • raspberries
  • blueberries
  • red grapes


  1. To make the compote, place the rhubarb, sugar, ginger, lemon zest and juice in a large pan. Add the star anise, if using, then bring to a simmer and cook gently for 5 minutes. Add the strawberries and cook for a further 5 minutes until the fruit is tender but still holding its shape. Leave to cool then chill until ready to serve.

  2. Make sure the butter is soft. If not, beat with a wooden spoon until spreadable. Using the back of a teaspoon, spread small spoonfuls of butter onto a small wooden board (you may find it easier for tidying up if you lay a piece of baking parchment on the board first), and swirl or arrange in rows like fish scales. Just before serving, drizzle over the honey or maple syrup and sprinkle with the sumac or salt.

  3. When ready to serve, place bowls of compote, granola and yogurt on a large tray or wooden board. Arrange the pastries, crackers or bread and the butter board alongside and fill any spaces with dried and fresh fruit, and nuts.

Cook’s tip

Savoury brunch board

For a charcuterie-style brunch, arrange soft and hard cheese on a board alongside cured meats, smoked fish, pâté or dips. Boiled eggs, cucumber, radishes and pickles also make lovely additions.

Book a slot to see product availability at your nearest Waitrose & Partners store

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