Karen Burns-Booth is a food writer who shares her recipes from home and abroad on her blog Lavendar & Lovage. Here she shares with us her signature Christmas centerpiece, the magnificent Cheesemas Tree.
200g Vintage Cheddar Cheese, cut into small cubes
200g Double Gloucester with onions and chives, cut into small cubes
150g Stilton Cheese, cut into small cubes
150g small silverskin onions
150g French cornichons
150g baby plum tomatoes, or cherry tomatoes
Sprigs of fresh Thyme leaves
Place the Cape Gooseberry at the top of a large rectangular board and then arrange the cheese cubes in the shape of a tree, interspersing them with the onions, cornichons and baby tomatoes.
Arrange the sprigs of fresh thyme in and around the cheese cubes, and then make the “trunk” of the tree with three cornichons.
Serve with crackers or crusty bread. Can be made ahead of time and covered loosely with tinfoil and stored in a cool place until you need to serve it.