This large serving platter of fresh vegetables, cheese and ham is the perfect way to start a summer party.
90g/3¼oz thinly sliced good-quality ham
45g/1¾oz thinly sliced venison salami
45g/1¾oz thinly sliced good-quality salami
400g/14oz heritage tomatoes (mixed colours and types), sliced
8 French breakfast radishes
1 shallot, finely sliced
handful dandelion leaves, trimmed
handful baby leeks, trimmed
handful micro red chard
1 punnet mustard cress
1 punnet celery cress
100g/3oz Doddington cheese (or cheddar), peeled into shavings
handful mixed seasonal garden herbs such as chives, dill, chervil and edible flowers, chopped
celery salt, to taste
For the dressing, mix all of the dressing ingredients together in a bowl until well combined.
For the vegetables, blanch the fennel and broccoli in a pan of boiling water for one minute, then drain and refresh in cold water.
Blanch the carrots and cauliflower in boiling water for two minutes, then drain and refresh in cold water.
Cook the beetroots in a pan of boiling water for 5-6 minutes, then drain and refresh in cold water. Peel the beetroots and slice thinly.
Melt the butter in a frying pan, then fry the mushrooms for 1-2 minutes. Drizzle with a little salad dressing.
For the egg mayonnaise, cut the crusts of the toast and cut into small squares.
Mix the mayonnaise and curry powder together in a bowl and season to taste with salt and freshly ground black pepper. Gently stir in the diced egg, then spoon the mixture onto the squares of toast.
For the apples and fennel coleslaw, mix the apple and fennel together in a bowl and season to taste with salt and freshly ground black pepper. Stir in the mayonnaise until well combined.
To serve, arrange the cured meats on a large serving platter. Top with the blanched vegetables, tomatoes, radishes, shallot, mushrooms, coleslaw, salad leaves and egg mayonnaise toast.
Garnish with the herbs and cheese shavings. Serve the celery salt in small salt shakers.
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