Spring Sharing Board Recipes

Steps:

• To marinate the feta, put it into a medium-sized jar or bowl. Pour over the olive oil, scatter over the lemon zest, chilli flakes and dill, then leave covered in the fridge for at least 3 hrs or overnight.
• For the dip, tip all the ingredients, except the olive oil, into the small bowl of a food processor and blitz until smooth. Season to taste with salt. Scoop into a bowl and finish with a drizzle of the oil. Set aside.
• For the pink pepper salt, toast the peppercorns and coriander seeds in a small frying pan over a low heat for 3-5 mins, then tip into a pestle and mortar and crush to a coarse powder. Combine with the salt and set aside in a small dipping bowl.
• Bring a pan of water to the boil, lower the heat to medium, then cook the asparagus for 1-2 mins or until just tender. Drain and leave to cool completely. Arrange with the rest of the vegetables on a board or large plate, along with the quail's eggs, crackers and breadsticks. Serve with the marinated feta and dips.

Steps:

• A grazing board combines the best of a cheeseboard and charcuterie platter into one indulgent selection of food. There's no strict recipe for a grazing board - simply gather together all your favourite nibbles, and arrange on a large platter or plate to share. You could do a mixture of meats and cheese, or go entirely vegetarian or vegan. The key things to remember when creating your platter, to make it look (and taste) as impressive as possible, are: ● Make sure you assemble the board just before serving so everything is fresh ● Always include crackers, breadsticks or bread to use as a vessel for cheeses or dips ● Use small bowls or ramekins to hold small items and dips, like olives, nuts and chutneys ● Use a good variety of ingredients. For example, aim for one hard and one soft cheese, two or three different cured meats, and a few varieties of fruits and nuts ● If you use larger fruits, like figs or clementines, chop and tear them into different shapes, so that the fruit is easier to pick up and looks more appealing on the platter ● Swirl any dips into ramekins, and top with olive oil, seeds or chopped herbs ● Fill in any gaps on your platter with bay leaves or rosemary sprigs to decorate ● Bundle any cured meats into nests, or roll or fold to create a variety of textures