Dorset Charcuterie Sharing Board

The perfect sharing platter for the festive season.

Dorset Charcuterie Sharing Board

Preparation time
30 mins



  • 125g blackberries
  • 200g caster sugar
  • 250ml raspberry vinegar
  • Sprinkle of mustard seeds
  • Sprinkle of coriander seeds
  • 1 x small red onion finely diced 
  • 1 x small chilli finely diced
  • 1 x avocado finely chopped
  • 1 x small pineapple peeled and cored and finely diced
  • Salt and pepper
  • lime
  • Coriander
  • Puff pastry
  • Gruyere
  • Parmesan
  • Smoked mutton
  • Air dried ham
  • Air dried pork
  • Aid dried beef
  • Pastrami

Cheese Straws:

  1. Roll puff pastry and paste with Dijon mustard.
  2. Sprinkle heavily with parmesan and gruyere and season with salt & pepper.
  3. Slice thinly and bake in the oven for approximately 10 minutes.

Pickled Blackberries:

  1. Combine 200g caster sugar, 250ml raspberry vinegar, mustard seeds, coriander seeds simmer for 5 minutes.
  2. Add the blackberries and remove from the heat, leave to marinade and cool.

Avocado and pineapple salsa:

  1. Cover a red onion with boiling water for 5 minutes and then dice finely (covering it with water takes away the harshness of the onion).
  2. Add chilli, avocado, small pineapple, salt & pepper, 1 juiced lime and chopped coriander and mic together.