A glass of rosé, dewy with condensation. The low sun keeping the evening chill at bay. Perfume from the jasmine wafting over the terrace. Ah, June. It’s all very Evelyn Waugh, isn’t it?

On this sort of an evening it seems a shame to come inside to eat. Far nicer, don’t you think, to continue nursing that glass of rosé and nibble at a few bits and bobs whilst watching the sun set over the veg patch? And if those nibbles can be a celebration of that oh so picturesque kitchen garden, then so much the better.

(Clearly, I’m making it sound more lavish than it is. I’ve a patio not a terrace. My jasmine isn’t quite flowering yet. And it’s more raised bed than kitchen garden that I can see from said patio, but I suppose Waugh would approve),

So, here is my summer sharing platter of seasonal goodies. Perfect for pre-dinner nibbles. Or something to pick at whilst playing croquet if you’re going full Waugh. I’m serving it as part of my Mid-Summer Feast menu, the recipes for which will appear on the blog over the next couple of weeks and which goes something like this:


Roast asparagus wrapped in prosciutto

Feta, chervil and rhubarb toast

Raw spinach pesto with dipping radishes

Herby chicken meatballs with broad beans and peas

Fig leaf panna cotta


A Summer Sharing Platter

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Serves: Serves 6 as a starter

A Summer Sharing Platter

A seasonal platter of summer vegetables ideal for serving with pre-dinner drinks in the garden

    For the toasts:
  • 1 stem rhubarb
  • Small handful chervil
  • 40g feta
  • Glug olive oil
  • 16 Peter’s Yard crackers (has to be these ones, the taste is just right for the flavour combinations of the topping)
  • For the pesto:
  • 150g spinach leaves, stalks removed
  • 15g pine nuts
  • 1 clove garlic
  • 20g parmesan, grated
  • 8 tbsp extra virgin olive oil
  • Radishes, to serve
  • For the asparagus:
  • 16 asparagus spears
  • 8 slices prosciutto
  1. For the toasts, finely dice the rhubarb and chop the chervil then pop them in a bowl. Crumble over the feta and mix together with a slug of olive oil. Just before serving, pile onto your Peter’s Yard crackers so the crackers stay crunchy.
  2. For the pesto, roughly chop the spinach and put it in a food processor. Add the rest of the ingredients (except the radishes!) and whizz to create a thick green paste. Check the seasoning and adjust accordingly. This dip is perfect for the dunking radishes into.
  3. For the asparagus, pre-heat the oven to 210C.
  4. Break the woody ends off the asparagus and wrap each spear in half a slice of prosciutto. Lay them on a baking tray, in a single layer, and roast for 7-10 minutes.
  5. When you’re ready to serve, pile the still warm asparagus onto a platter with everything else and wander into the garden looking casual.
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