British Picky Bits Grazing Board

A platter with sausage rolls, dips, quiche, crudités, cake bites and popcorn.
  • 4 servings
  • 30 minutes to prepare
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Ingredients

  • 1 Cinderhill original sausage roll
  • 1 Booths cheese and onion quiche
  • 1 Happy Belly scotch egg
  • 1 Booths houmous
  • 1 Booths garlic and onion dip
  • 1 Booths beetroot and mint dip
  • 1 Booths crudités
  • 1 bag Pipers cheddar and onion crisps
  • 1 Williams millionaire shortbread
  • 1 Cambridge Confectionary Co giant chocolate buttons

Instructions

Method:

  1. Preheat the oven to 200°c/180°c Fan/392°F/Gas Mark 5.
  2. Heat the sausage roll, quiche and scotch egg for 12 minutes or until piping hot and cut into pieces.
  3. Arrange on the platter with the dips, crudités, crisps and sweet treats to present a colourful picky bits board for a game’s night.

Chef’s Tip

Add some of the cheese offcuts from the Booths Country cheese board with crackers and chutney.

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