THE ART OF FESTIVE GRAZING

Catherine Lawson

There’s an art to the perfect grazing board. In fact, I’d go as far as to say that when it comes to grazing it’s as much about art as it is about food: our initial impression determines both our desire to eat and our anticipated level of enjoyment.

A grazing board which is brimming with colours, flavours, textures and fragrances (all of which we subconsciously register within a few seconds of that first glance) can hook us in immediately, triggering our physical and psychological readiness to eat. When food looks beautiful, it naturally sparks joy and excitement which is the very response we want from those we’re feeding.

This is where grazing boards have the advantage – all the colours, flavours, textures and fragrances we want are there in abundance. Little dishes loaded with dips are nestled amongst folds of cured meats and plump wedges of cheese. Plants which are fresh, pickled, sun-dried and roasted are woven through the spaces while crackers and breads are tucked in tight. And thoughtfully arranged amongst these foods are hidden treasures: shiny pomegranate jewels, fragrant rose petals, exotic spiced nuts, and glistening golden honeycomb – each a tiny burst of wonder. Far from being a minimalist approach to entertaining, grazing boards should be overflowing with all kinds of loveliness so that guests see a feast before them – a time of plenty: with that comes the signal to tuck right in and enjoy.

The festive season is the ideal time to serve up a celebratory grazing board. With an array of foods selected and prepared with care and attention, grazing boards are the ultimate in stylish, relaxed eating. Food which is both beautiful to look at and beautiful to eat creates a feel-good focal point for gatherings and, aside from the delicious foods on the table, it’s a sociable way of eating which encourages us to mingle, share, and bond over the bounty in front of us. From a practical point of view, it’s also the perfect solution for meeting a range of dietary needs – a carefully planned grazing board can include something for everyone.

When it comes to arranging your grazing board (or grazing table depending on how many people you’re expecting), variety is the key. There should be numerous options for guests to explore, with delicious surprises tucked in between the crackers and crudites along with beautiful decorative touches which shift the humble hummus from ordinary to extraordinary. There should never be too much of anything in one place (no full boxes of crackers taking up half the board), and foods should be easy for guests to access (make sure there are enough spoons, cheese knives etc). It helps to think of the food in categories, so you can include some of each for balance. Typically, they might fall into the following main groups:

• Proteins (savouries and centrepieces)
• Cured meats (prosciutto, salami, chorizo)
• Cheeses (soft: brie, goat’s cheese;
• hard: cheddar, manchego;
• blue: stilton, gorgonzola)
• Plant-based proteins (bean dips, roasted tofu pieces, falafel bites)
• Carbohydrates (carriers and scoopers)
• Breads (sourdough, rye, focaccia, flatbreads)
• Crackers (seeded, oatcakes, charcoal)
• Breadsticks, cheese sticks, pretzels
• Fruits and vegetables (dippers and decorators)
• Crudites (celery, carrots, cucumber, mixed peppers, radishes, cherry tomatoes)
• Fruits (grapes, figs, clementines, redcurrants, passion fruit,
• berries, pomegranate jewels)
• Fresh herbs (parsley, rosemary, micro herbs)
• Pickles and preserves (toppers and tangies)
• Pickles (red onions, ginger pickled carrots, beetroot)
• Olives, capers and cornichons
• Kimchi and kraut
• Condiments and dips (flavours and finishers)
• Chutneys, jams, honey, quince paste
• Hummus, tapenade, guacamole, pesto
• Flavoured oils (balsamic, chilli, truffle)
• Edible extras (treats and treasures)
• Nuts, seeds, dried apricots, medjool dates
• Edible flowers (violas, rose petals)
• Dark chocolate (squares, shavings, truffles)

Balance comes from including something from each of these food groups, but presentation is what transforms a grazing board into a showstopper. Think about texture and contrast: place soft cheeses next to crisp crackers, and hummus dips beside the nuts. Consider the layers of flavour; sharp cheeses work well with honey, and the tang of pickled red onions sits beautifully with the cool creaminess of guacamole. Create a vibrant visual flow; arrange items in small clusters packed neatly together, use pretty dishes to hold dips and condiments, and scatter flowers, fruits and herbs across your board for moments of colour. Make the board inviting and make it easy for people to lean in and explore all the beautiful treasures it holds…

You get the picture, and a picture it is – done well, your festive grazing board is a work of art which will delight and impress friends and family this Christmas. So have some fun, get creative and don’t be afraid to scatter those velvety dark red rose petals with abandon. It’s Christmas, after all, and decadence is the name of the grazing game.