Grubs up

Made for Sharing...

Sharing platters are great for informal dining and alfresco gatherings or as a starter before a main meal. They can be put together really simply using ready-made shop bought ingredients if preferred or a mixture of home-made recipes and bought products. Food demonstrator & home economist, Teresa Bovey.
 |  Teresa Bovey  |  More Food & Drink

Italian Style  Serving Platter

On a large serving board arrange 6  Parma ham slices, 12 slices Napoli or Milano Salami, Green and Black Olives, 3 quartered vine ripened tomatoes,  1  torn Mozzarella cheese or 200g baby Mozzarella balls,  a few Basil leaves, 6 slices of  ripe melon and either bread sticks  or sliced olive bread. Garnish with rocket leaves and serve with Balsamic vinegar and the Italian dip.


Italian Style Dip

6 tbsp mascarpone cheese or any soft cream cheese
2 tsp capers
1 tbsp lemon juice
Salt and pepper
2 large roasted red peppers, either fresh or from a jar


  1. If using fresh peppers, cut in half, remove core and seeds and discard and arrange the pepper halves on a baking tray. Roast at 190ºC Fan/Gas 5 until softened or grill until the skins blacken.
  2. Place the cooked peppers into a polythene bag and leave to cool. Remove the skins.
  3. Blitz together all the dip ingredients in a small food processor and place into a small serving bowl. 

Olive Bread 

500g strong white flour
5g sea salt
10g fresh yeast
300mls tepid water
30mls olive oil
50g chopped olives


  1. Place the flour into a large mixing bowl, add the salt and stir. Crumble in the yeast, add the water and oil and mix into a soft dough.
  2. Turn onto a work surface and knead well for 4-5 minutes. Return to the bowl, cover and leave to rise. The rising time will depend on the temperature of the room between 45 minutes - 2 hours. 
  3. Turn out the risen dough and add the chopped olives. Shape. Place onto a greased baking sheet. Allow to rise again for 30-40 minutes.
  4. Bake at 200ºC F/Gas 6 for 25-35 minutes.

Greek Style Serving Platter

Arrange slices of olive oil bread onto a large bread board with   200g marinated feta cheese cubed,  4 quartered tomatoes, green and black olives. Place small bowls of the Baba Ghanoush (aubergine dip)and chickpea dip on the board. 

Marinated Feta

1 tsp finely grated lemon rind
2 cloves garlic
2 tsp fresh thyme leaves
¼ tsp coarsely ground black pepper
200g feta diced, cut into small dice
300mls olive oil
1 tsp freshly chopped chilli


  1. Place the lemon rind, garlic, thyme and feta in a medium sterilised glass jar with a tight fitting lid.
  2. Seal the jar and gently shake to coat the cheese in the mixture.
  3. Open the jar and pour in the olive oil. Reseal and leave overnight before using.

Serves 4-5

  • Cook's Tip – Can be made up to 1 week in advance and stored in the fridge. For a spicy kick add 1 chopped red chilli to the marinade.
  • Flavoured feta can also be found in supermarkets.

Baba Ghanoush

2 aubergines
Olive oil 
3 garlic cloves, peeled and crushed
2 tbsp Tahini
4 tbsp lemon juice
2 tbsp olive oil
½ tsp paprika 


  1. Preheat oven to 200ºC Fan/Gas 6.
  2. Brush the aubergine with oil and bake in a hot oven until the aubergine is soft. Leave to cool for 15 minutes.
  3. Peel the aubergine, remove the flesh and blend with the remaining ingredients until smooth.


400g can chick peas, drained
1 garlic clove, peeled
45mls Tahini 
45mls olive oil
1 lemon, juice and half the zest
1/2 tsp paprika


  1. Put the chick peas, garlic, tahini and olive oil into a small food processor and blend. 
  2. Add the lemon juice, check seasoning adding more lemon or a little water if necessary.
  3. Scrape out of the processor and sprinkle with paprika.
  4. Drizzle with olive oil and serve with pitta, olive oil or flat breads. 

Cook's Tip – There are a number of  additions  that could  be added to this basic recipe. Any one of the following ingredients could be added for variety - 2 tsp sesame seeds, a sprinkle of cumin seed, a few crushed pine nuts, 1 blitzted roasted red pepper, stir in a little caramelised red onion or a handful chopped coriander.

Scandinavian Inspired Platter

A simple platter including: 

6 slices smoked salmon, 18 tiger prawns, 1 lemon, 6 quail eggs, a  cooked beetroot, ryebread or flatbread crackers, pickled red onion, samphire or gerkins and a wcream cheese, dill and caper dip.

To assemble – place all the ingredients onto a large plate or board and garnish with lemon wedges and fronds of dill.

Cream Cheese, Dill & Caper Dip

200g soft cream cheese
1 tbsp chopped capers
2 tsp chopped fresh dill
2 tsp lemon juice
Salt and pepper


  1. Mix together all the ingredients, transfer into a small serving dish and refrigerate until required.

Refreshing Fruit Platter

Gorgeous and simple a fruit platter will always be a winner no matter the event or age! Why not add some mini meringues and a chocolate sauce for a little extra sweetness.

Chocolate Sauce

150g dark chocolate squares
50g milk chocolates squares
100mls double cream
1 tbsp golden syrup


  1. Place the ingredients into a pan and gently heat until combined.


Cookery demonstrations with Teresa Bovey

For a full list of dates and events where Teresa will be featured in cookery demons-trations, or to book onto a demonstration day, visit: 

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