Cheeseboard hedgehog

Name: Cheeseboard hedgehog
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 8
Ingredients: 1 large pineapple, trimmed; 1 pear; 1 red grape; 2 black grapes; 60 g Red Fox cheese; 60 g mature Cheddar; 60 g No.1 Cropwell Bishop; Chilli jam, to serve (optional)

Waitrose Food Editor Lucy Battersby's 2026‑ready take on the classic cheese and pineapple hedgehog comes loaded with caramelised pineapple, a triple hit of cheese and chilli jam for extra bite. The Food Team call her Margo. Love a little fruit with your savoury? Try our pomegranate, chicken and tahini salad or goat’s cheese and fig with blackberry dressing. Prefer some heat? Our fricy recipes bring fruit with a spicy kick. Follow Lucy Battersby on Instagram.

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Gluten freeVegetarianHigh in vitamin CSource of protein

Serves8
CourseBuffet
Prepare20 mins
Cook15 mins
Total time35 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

1 large pineapple, trimmed
1 pear
1 red grape
2 black grapes
60g Red Fox cheese
60g mature Cheddar
60g No.1 Cropwell Bishop
Chilli jam, to serve (optional)

Preheat the grill to high. Line a large baking tray with foil. Halve the pineapple lengthways, arranging one half cut-side down on a serving platter. Peel and chop the remainder into roughly 2cm cubes (discard the core and eyes). Arrange on the tray and season with a pinch of salt. Grill for 10-12 minutes, turning halfway through, until lightly charred. Set aside to cool.
Meanwhile, cut the base off the pear and pull off the stalk. Use a cocktail stick to attach the bottom of the pear to the trimmed end of the halved pineapple to give the hedgehog a face. Use a skewer to prick holes all over the pineapple.
Cut each cheese into 1.5cm cubes. Thread the cooled pineapple pieces onto about 32 cocktail sticks, then top each with a piece of cheese. Stick the cocktail sticks into the halved pineapple, using the holes made with the skewer. Use cocktail sticks to decorate the ‘face’ with 2 grape eyes and a grape nose. Serve with the chilli jam, if using, alongside for dipping.

Typical values per serving when made using specific products in recipe