Bank holiday feast
Celebration cheeseboard with Rowse cut comb honey
About
Nothing says I care more than an over the top and indulgent cheeseboard, this one in particular will be the centre of any beautifully laid table giving your guests a reason to keep going back. Your guests will think you made all the effort when in fact, you just put this together while you managed to get the rest of your work done!
Shelina x
Recipe created by Shelina Permalloo, MasterChef 2012 winner
Ingredients
Top tip: Tick off the items you've already got, so you can quickly see what's left to buy
Method
- 1
For the fig & honey jam: Place the sugar, figs and lemon into a medium saucepan and bring to a boil, turn down to a simmer and allow the jam to bubble away for 10-15mins stirring often making sure the jam doesn’t stick. Turn off the heat then add in the honey stir together and then place into a sterilised jar, seal and allow to cool before storing away in the fridge.
- 2
To make the cheeseboard: Get a large wooden board and generously place all the ingredients on the board, scattering the cheese between the fruits and vegetables and meats. Drizzle over extra runny honey over the whole figs, and some of the cheese before serving at room temperature.
