The best grazing board

The best grazing board

Martha Collison has created a real treat – a celebration of cheese, cured meats and fruits. It should look abundant, so the trick is to cover as much of the board as possible.

0 out of 5 stars(0) Rate this recipe
  • Serves16
  • CourseBuffet
  • Prepare20 mins
  • Cook30 mins
  • Total time50 mins
  • PlusPreparation time 20 minutes + chilling


For the buttermilk crackers

  • 175g plain flour, plus extra for rolling
  • 1 tsp caster sugar
  • ½ tsp fine salt
  • 75g butter, cubed and chilled
  • 125ml buttermilk
  • 1 British Blacktail Free Range Medium Egg, beaten
  • 50g mixed seeds
  • 1 pinch Sea salt flakes, to sprinkle

For the cheese and meat

  • 1 Essential French Brie
  • 1 Essential Dutch Gouda Strength 2
  • 1 Waitrose Long Clawson Stilton
  • 1 No.1 Vintage Smoked Red Fox
  • 1 Essential English Goat's Cheese
  • 1 Chorizo de Pueblo Sausage Ring
  • 1 Bresaola della Valtellini PGI
  • 1 Waitrose Italian Napoli Salami

For the fruit, savouries and chutneys

  • 1 pack figs
  • 1 pack blackberries
  • 1 pomegranate
  • 1 pack dried apricots
  • 1 pack dates
  • 1 pack Nocellara olives
  • 1 pack gherkins
  • 1 pack Olina's GF Seeded Crackers
  • 1 jar Essential Mustard Piccalilli
  • 1 jar No.1 Fig & Balsamic Relish


  1. Put the flour, sugar and salt into a mixing bowl and add the cubes of cold butter. Rub the butter into the flour with your fingertips until it resembles breadcrumbs.

  2. Make a well in the centre of the flour mixture and add the buttermilk. Stir well to form a soft dough, then wrap the dough thoroughly and chill for at least 1 hour (the dough will keep like this for up to 2 days).

  3. When ready to bake, preheat the oven to 190ºC, gas mark 5. Lightly dust the work surface with flour, then roll the dough out thinly into a large rectangle. Transfer to a large, flat baking sheet. Use your hands to stretch it, so it covers the entire tray

  4. Brush the cracker dough with the beaten egg and sprinkle over the seeds and salt. Bake for 25-30 minutes, turning the tin around halfway to ensure a rich, golden brown bake all over.

  5. Remove from the oven and immediately score into large triangles using a sharp knife (you don’t need to cut all the way through), then leave to cool completely. Break into shards and store in an airtight container for up to 5 days, or until ready to eat.

Cook’s tip

Nuts in honey is one of my favourite, easy condiments to go with a cheeseboard. Toast some mixed nuts in a dry frying pan for a few minutes until they smell nutty, then drizzle with plenty of clear honey before serving.


Typical values per serving when made using specific products in recipe


415kJ/ 99kcals



Saturated Fat












Rating details

Rate this recipe

Select your rating

Overall rating

No ratings for this recipe yet