• 3 sweet potatoes, cut into wedges
  • 2 tbsp olive oil
  • 1 1⁄2 tsp of picked leaves thyme
  • 1 small whole brie (we used Castello Extra Creamy)
  • 6 slices prosciutto
  • 6 slices salami
  • 12 cornichons
  • 12 mixed olives
  • 12 Peppadew peppers
  • 16 baby plum tomatoes, halved
  • 3 handfuls rocket, dressed with 1 tbsp balsamic vinegar


  • STEP 1

    Heat the oven to 200C/fan 180C/gas 6. Toss the sweet potato wedges with the olive oil, 1 tsp of the thyme and some seasoning in a bowl. Arrange on a non-stick baking sheet then roast for 20-25 minutes or until tender. While the wedges are cooking, take the brie from its packaging and put in a snug ovenproof dish. Cut slits in the top and sprinkle with the rest of the thyme. Bake alongside the wedges for the final 10 minutes of cooking.

  • STEP 2

    Put the brie in the centre of a large board or platter then arrange all of the other ingredients around it in little piles for people to help themselves.


Janine Ratcliffe Portrait
Janine RatcliffeFood director

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