Vegetarian recipe ideas
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First, make the pickles. Put the fennel, radishes and dill in a large bowl. Pour over the cornichons or pickled onions along with the liquid from the jar and a pinch of salt, then toss the mixture a few times to mix everything together. Cover and leave to pickle at room temperature for 30 minutes or chill for up to three days.
Arrange the cheese, grapes, olives, almonds and chutney on a large serving platter. Cover with a clean tea towel and set aside for 1 hour or until ready to serve. Add the vegetable batons, pâté, and sourdough slices or crackers just before serving, along with a few small bowls of the quick pickles. Serve with knives and small plates for everyone to help themselves.
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