Christmas cheeseboard

Name: Christmas cheeseboard
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6
Ingredients: 200 g No.1 Smoked Red Fox Vintage Red Leicester; 250 g No.1 Berthaut’s Epoisses AOP or 350g No.1 Badoz Vacherin Du Haut-Doubs AOP; 200 g No.1 Colston Bassett Blue Stilton; 200 g No.1 Goat’s Milk Gouda; 200 g g Godminster Organic Black Truffle Howling Hound Cheddar; 130 g pack No.1 Malted Rye Sourdough Crackers; 150 g pack No.1 Italian Rosemary & Sea Salt Focaccia Thins; 100 g pack Miller’s Toast Cranberry & Raisin; 210 g Tracklements Fresh Chilli Jam; 340 g clear acacia honey; 200 g No.1 Perfectly Soft Orchard Fruit; 250 g seedless grapes; Fresh rosemary, to garnish

No festive feast is complete without a cracking cheeseboard. Waitrose stocks some of the world’s most acclaimed cheeses, so Martha Collison has assembled a quintet of some of her favourites.

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Serves6
CourseDessert
Prepare15 mins
Cook20 mins
Total time35 mins

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For the cheeseboard

200g No.1 Smoked Red Fox Vintage Red Leicester
250g No.1 Berthaut’s Epoisses AOP or 350g No.1 Badoz Vacherin Du Haut-Doubs AOP
200g No.1 Colston Bassett Blue Stilton
200g No.1 Goat’s Milk Gouda
200g g Godminster Organic Black Truffle Howling Hound Cheddar
130g pack No.1 Malted Rye Sourdough Crackers
150g pack No.1 Italian Rosemary & Sea Salt Focaccia Thins
100g pack Miller’s Toast Cranberry & Raisin
⅓ x 210g Tracklements Fresh Chilli Jam
¼ x 340g clear acacia honey
200g No.1 Perfectly Soft Orchard Fruit
250g seedless grapes
Fresh rosemary, to garnish

For the baked balsamic figs

4 large figs
75g Waitrose Walnut Halves
1½ tsp balsamic vinegar
1 tsp Essential Olive Oil
2 tbsp clear honey
1 sprig/s rosemary

Preheat the oven to 200ºC, gas mark 6. Find a large ovenproof ramekin, approx 15cm diameter.
Trim the stems off the figs, then slice each into 6 wedges. Arrange the wedges concentrically in the ramekin, starting around the outside and working into the centre, to create a pretty open flower design. Slot the walnut halves between each piece of fig
Mix together the vinegar, oil and honey in a small ramekin, then season with a pinch of salt and pepper. Drizzle over the top of the sliced figs and nuts.
Bake for 15 minutes, until the figs begin to caramelise and the juices are bubbling. Break the rosemary into small sprigs and push into the gaps, then return to the oven for 5 minutes more.
Allow the figs to cool until slightly warm to the touch. The syrup will thicken and the figs will absorb the excess. Serve with your cheeseboard as a delectable accompaniment. You can make this up to three days before serving – store in the fridge and bring to room temperature before serving.
About 20 minutes before serving, assemble the cheeses on the board and allow to come to room temperature. Fan out the crackers and fruit toasts in an attractive display, then add ramekins of chilli jam and honey with small spoons to serve. Place the baked figs on the board, still in their dish, then fill any gaps with dried fruit, grapes and rosemary.

Cook’s tip

The Smoked Red Fox and Goat’s Milk Gouda are so spectacular that they have both been awarded a coveted three Great Taste award stars – a rigorous process dedicated to finding the best of the best in food. Try them for yourself and see if you agree! The golden rule to get the best out of your cheeses is to allow them to come to room temperature before serving. The flavour profiles are much more pronounced and melt far better in the mouth once the chill is taken off, so you’ll find they taste much more intense.

Typical values per serving when made using specific products in recipe