New Lower Prices on hundreds of everyday items | Shop now
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.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Ingredients
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
Method
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.
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).
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
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.
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.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
415kJ/ 99kcals
Fat
5.6g
Saturated Fat
2.8g
Carbohydrates
9.5g
Sugars
0.8g
Fibre
0.5g
Protein
2.4g
Salt
0.2g
Shop this recipe
Book a slot to see product availability
To view what's in stock at your nearest Waitrose & Partners store, please book a slot
Loading finished
New lower price
0 added
0 in trolley
Quantity of Essential Plain White Flour in trolley 0