Steph's Packed Lunch chef Theo dishes up the ultimate grazing boards

ok.co.uk:

As the resident chef on Channel 4’s Steph’s Packed Lunch, chef Theo Michaels has proved popular with daytime TV viewers who'll be pleased to hear about his new book.

Featuring an array of delicious recipes and sharing menus designed to feed 6–8 people the appropriately titled SHARE: Delicious Platters & Boards for Social Dining provides inspiration for relaxed, sociable eating.Theo, a Masterchef semi-finalist, has always loved food and says, "my cooking began at a very young age; being Greek Cypriot our life revolves around the kitchen." The book opens with a section featuring simple ideas that include shop-sourced, deli-style ingredients to get you started.

His expert instructions and pointers will have you whisking up visually stunning sharing boards for family and friends in no time.

Here are some of our favourites. Snow Day Fondue Ingredients / Serves 6–8 500g baby new potatoes 12 asparagus spears 2 tbsp butter 2 pears 1 sourdough loaf, cut into 4cm cubes 285g jar cornichons and baby pickled onions, drained 2 figs, halved 2 large sticks of celery, cut into 4cm pieces Fondue 1 small garlic clove, crushed A pinch of grated nutmeg 400 ml white wine 300g grated Gouda or Emmental 300g grated Gruyère or Comté 100g Cambozola, Taleggio or Dolcelatte, cut into chunks 2 tbsp brandy 1 tbsp cornflour, plus extra if needed Method Boil the potatoes for 12 minutes or until they are fork tender but not mushy, drain, season with sea salt and leave to steam dry.