Kitchen Tips

Sharing a taste of summer

Enjoying great food with good friends is one of life’s pleasures. Entertain in style with these simple and delicious platter variations

Modern Persian platter

Team Sesame, Cumin & Coriander Flatbread by Huntley & Palmers with eggplant compote, figs, halved pomegranates, hummus, roasted chickpeas, taramasalata, marinated shaved cucumber, anchovies, marinated feta and olives, spiced yogurt, chargrilled lemons and roasted whole garlic.
Mediterranean platter

Mediterranean platter

Complement Caramelised Onion Flatbread with a pot of chicken rillettes or potted smoked fish, artisan butter, dried vine tomatoes, whole radishes, fresh grilled sardines, olive oil, salami, copa or bresaola, caperberries, soft and hard cheeses and a bunches of grapes.
Crème fraîche, smoked fish flakes & dill

Crème fraîche, smoked fish flakes & dill

Sesame, Cumin & Coriander Flatbread is the perfect accompaniment to smoked trevally, a pot of zingy chilled crème fraîche and fresh zesty lemon wedges.
Whipped stilton, crushed tree nuts & runny honey

Whipped stilton, crushed tree nuts & runny honey

Caramelised Onion Flatbread is perfectly paired with a strong blue cheese such as stilton or gorgonzola, served with a drizzle of runny honey and a sprinkling of nuts. Serve a wedge of cheese, plus a whipped dip made from blue cheese, cream and lightly toasted hazelnuts, walnuts and almonds.
Goat’s cheese, smoky bacon and fresh pear

Goat’s cheese, smoky bacon and fresh pear

Team Caramelised Onion Flatbread with smoky manuka-cured bacon, fresh sliced pear and ash-rubbed creamy goat’s cheese such as Soignon.

Platter tips

  1. Choosing a theme adds visual wow factor. International cuisine themes such as Mediterranean, Italian or Persian create exotic and interesting flavour combinations.
  2. Avoid overcrowding your platter. Space allows guests to access each item easily, plus have space to build up toppings on their Flatbreads.
  3. Six food items is an optimum number for a small platter, while eight to ten is ideal for a large one.
  4. Use small bowls, jugs and jars of varying heights to display condiments and add visual impact.
  5. Set out a separate knife for each cheese, especially soft varieties.
Concept and styling by: Fiona Hugues
Photography by: Jani Shepherd of Gatherum Collectif