Brunch grazing board

Name: Brunch grazing board
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 10
Ingredients: 400 g Cooks’ Ingredients Forced Rhubarb, cut into 2cm lengths; 175 g caster sugar; 3 cm piece ginger, peeled and finely grated; 1 unwaxed lemon, zest and juice; 2 star anise (optional); 250 g strawberries, hulled and halved

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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Vegetarian

Serves10
CourseBrunch
Prepare30 mins
Cook20 mins
Total time50 mins
Pluscooling

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Ingredients

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

Method

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.
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.
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.

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