Perfect PLATTERS

Throw-together feasts to feed a hungry crowd

- JESS MEYER

Tasty cheese dip platter

Serve this super savoury dish fondue-style, with plenty of tasty picky bits for dunking.

SERVES 6 PREP 15 MINS COOK 40 MINS

* 500g baby potatoes, halved

* 2tbsp oil

* 150g soft cheese

* 60g Cheddar, grated

* 60g Gruyère, grated

* 1tsp English mustard

* 2tsp Worcester sauce

* 30g cornichons, plus 1tbsp of brine

* Charcuterie, celery sticks, chicory leaves, to serve (optional)

You will need:

* 15cm ovenproof dish

1 Heat the oven to 180C Fan. Toss the potatoes in 1tbsp of the oil, put on a baking tray and cook for 30 mins, or until golden and tender.

2 In a medium saucepan, combine the cheese, mustard, Worcester sauce and brine. Stir over low until melted and silky smooth, then pour into a baking dish and bake for 10 mins until golden and bubbling.

3 Serve the cheese dip hot, with potatoes, cornichons, charcuterie, celery and chicory leaves.

Per serving: 248 cals, 16g fat, 8g sat fat, 17g carbs

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