Cheeseboard hedgehog
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.
- Serves8
- CourseBuffet
- Prepare20 mins
- Cook15 mins
- Total time35 mins
Ingredients
- 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)
Method
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.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 526kJ/ 126kcals |
|---|---|
Fat | 7.8g |
Saturated Fat | 5g |
Carbohydrates | 7.3g |
Sugars | 7.1g |
Fibre | 0.8g |
Protein | 5.8g |
Salt | 0.4g |