- Get the largest chopping board you have and use the rosemary sprigs to create a circle - this will be the outer edge of your ‘cheese wreath’.
- Cut your cheeses into a variety of wedges and slices, separate and wash any lettuce leaves, crack open a few walnuts and peel a few clementines. Cheese boards always look the most inviting when you feel like you can dive right in.
- Start from the outside and work your way to the centre, laying out your cheese board elements to make a vibrant and colourful ‘wreath’. Tuck the bay leaves around the edge of the wreath, filling any gaps. Pour a jar of Bay’s Kitchen’s Tomato and Red Pepper Chutney into a small bowl and place it in the middle to finish - and don’t forget the knives and plates!