The Classic Sharing Board

Prep Time


Cook Time





Wrights Small Hand Raised Pork Pie

Country Range Cooked Traditional Wiltshire Gammon Slices

Country Range Mini Party Chicken, Bacon & Leek Pies

Country Range Mini Party Beef & Ale Pies

Country Range Mediterranean Veg Quiche

Délifrance Miniguette Stone Baked Roll

County Range Mature Cheddar

A local blue cheese

Country Range Pickled Gherkins

Branston Pickle

Country Range English Mustard

Country Range Wholegrain Mustard

Pork Farms Mixed Mini Party Pack

Scotch Egg

100100 g Country Range Cumberland Sausages

2525 g finely diced black pudding

11 tbsp dried onion flakes

11 egg

1/4 1/4 tsp dried sage

Salt and pepper to taste

Multiply by
  • 1For the Scotch Egg: Boil a medium egg for 6 and a half minutes, refresh in cold water and peel. Defrost the sausages, remove the skins and mix the sausage meat together with the black pudding, salt, pepper, sage and dried onion. Shape the mix into a patty and wrap around the egg. Panne in flour, milk and then breadcrumbs. Deep fry for 2 minutes and then bake for 14 minutes in an oven set at 200°C.
  • 2Depending on the number of customers that are sharing the board, add an appropriate amount of scotch eggs, cheese, meats, pies, sausage rolls, slices of quiche and slices of pâté onto your board.
  • 3Finally add your mustards, pickled red cabbage, pickle and gherkins in complementary dishes and bowls around the sharing board and a board of fresh miniguettes.