Make this winning picnic platter, then check out our Italian picnic loaf, pea hummus and more easy picnic recipes.


  • 300g brie (or a mixture of cheeses)
  • 1 bunch red or white grapes (or use a mixture)
  • 200g mixed olives, artichokes or antipasti
  • 100g smoked almonds (or use other nuts)
  • 1 jar red onion chutney or tomato chutney
  • 250g smoked mackerel or liver pâté
  • 200g salami (or another cured meat) or smoked salmon
  • 300g cucumber and carrot batons
  • sourdough bread slices or crackers, to serve


  • 1 bulb fennel, finely sliced
  • 100g mixed radishes, trimmed and bashed with the side of a knife but left whole
  • a small handful dill, chopped
  • 340g jar cornichons or silverskin onions (or use a mixture)


  • STEP 1

    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.

  • STEP 2

    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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Anna Glover profile
Anna GloverSenior food editor

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