• 2 x 250g camembert
  • punnet of black grapes
  • mini pumpkins or gourds (see tip below)
  • hummus or dips of your choice
  • caramelised onion chutney
  • 100g pitted green olives
  • 100g mixed nuts
  • charcuterie of your choice (we used prosciutto, peppered salami and chorizo)
  • breadsticks or grissini
  • 4-6 figs, halved or quartered
  • 1 pomegranate, halved
  • handful of dried apricots
  • 2 celery sticks, cut into crudités
  • crackers (charcoal look good)
  • small baguette, sliced
  • Halloween decorations, such as spiders or eyeballs, to decorate (optional)


  • STEP 1

    Get out a large board or platter. Cut semi-circles from each side of the rind of the camembert and small triangles from the bottom so they look like skulls. Halve two grapes to make eyes and quarter a third to make noses. Put the camembert on the board. Slice the offcuts of cheese and set aside.

  • STEP 2

    Put a few mini pumpkins on the board and fill one or two with hummus or a dip, if you like (see tip, below). Put a few small bowls on the board and fill with the olives and nuts. Arrange the other ingredients around so everything is nestled together. Add Halloween decorations, if you like.

Recipe tip

Cut the top off one of the mini pumpkins, hollow it out with a spoon and fill with hummus or chutney.

Goes well with


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