Name: Summer deli board
Total time: 30 min
Yield: Serves 3
Ingredients: 3 sweet potatoes, cut into wedges; 2 tbsp olive oil; 1 1⁄2 tsp of picked leaves thyme; 1 small whole brie (we used Castello Extra Creamy); 6 slices prosciutto; 6 slices salami; 12 cornichons; 12 mixed olives; 12 Peppadew peppers; 16 baby plum tomatoes, halved; 3 handfuls rocket, dressed with 1 tbsp balsamic vinegar

3 sweet potatoes
cut into wedges
2 tbsp olive oil
1 1⁄2 tsp of picked leaves thyme
1 small whole brie (we used Castello Extra Creamy)
6 slices prosciutto
6 slices salami
12 cornichons
12 mixed olives
12 Peppadew peppers
16 baby plum tomatoes
halved
3 handfuls rocket
dressed with 1 tbsp balsamic vinegar

Method

step 1
Heat the oven to 200C/fan 180C/gas 6. Toss the sweet potato wedges with the olive oil, 1 tsp of the thyme and some seasoning in a bowl. Arrange on a non-stick baking sheet then roast for 20-25 minutes or until tender. While the wedges are cooking, take the brie from its packaging and put in a snug ovenproof dish. Cut slits in the top and sprinkle with the rest of the thyme. Bake alongside the wedges for the final 10 minutes of cooking.
step 2
Put the brie in the centre of a large board or platter then arrange all of the other ingredients around it in little piles for people to help themselves.