Made for sharing pick-and-mix platter recipes - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Made for sharing pick-and-mix platter recipes By You Magazine - May 2, 2021 Pick-and-mix platters are perfect for picnics and relaxed alfresco lunches – and the options are endless. Grilled vegetables with green goddess sauce Vegetables cooked over an open flame are a simple delight, but you don’t really need a barbecue for this recipe – you can achieve the same effect by using a smoking-hot cast-iron griddle pan. The key is to not flip the vegetables too often. They’ll take on beautiful char marks and even taste a little smoky. Use any vegetables you like; you’ll need about 450g in total. Erin Scott GET THE RECIPE Le grand aïoli This traditional French platter is all about the aïoli, which is definitely worth making at home frequently because it is so delicious spread on sandwiches, served as a dip for oven fries and mixed into salad (see the chicken salad crostini recipe on the following page). Once you’ve made the aïoli, the rest of the dish comes together easily. Erin Scott GET THE RECIPE Pita chips and crispy chickpeas Manouri is a mild semi-soft Greek cheese. It doesn’t melt when heated, which makes it ideal for scooping up with a crisp baked pita chip. This board also has a flame-coloured sauce that cloaks the chips and hidden pockets of black olives. Use a baking dish that can go straight from oven to table, then dig in! Erin Scott GET THE RECIPE Chicken salad crostini This chicken salad is held together with just enough creamy aïoli and brightened up with the addition of preserved lemon, a salty and flavourful ingredient that you can find in the condiments section of most supermarkets. Erin Scott GET THE RECIPE Korean bulgogi beef lettuce cups Bulgogi beef has a touch of sweetness thanks to puréed pear in the marinade (and the fruit also tenderises the meat). Freezing the whole steak for about 1 hour helps to firm it up before slicing as thinly as possible. The meat also needs to marinate for at least 30 minutes, so make sure to plan ahead. Erin Scott GET THE RECIPE Scandinavian-inspired Smørrebrød Caper berries come from the same plant as capers but are about the size of grapes and have a distinct flavour that is reminiscent of mustard. For this Scandinavian-inspired board, they’re chopped and mixed into cream cheese, which pairs perfectly with smoked salmon and tangy pickled spring onions. Erin Scott GET THE RECIPE Spicy herb kofta These lamb skewers are boldly flavored with cumin, sumac and harissa. The accompanying dipping sauce is both spicy and cooling – fresh green chilli brings the heat and creamy yogurt balances it. You’ll have some sauce leftover, but it’s delicious served with all kinds of grilled meat or cooked vegetables. Erin Scott GET THE RECIPE High tea with lemon-hibscus scones These lemony scones are glazed with vivid fuchsia icing. The beautiful natural colour comes from dried hibiscus flowers, which you can buy online (alternatively, you can use a hibiscus tea bag). Choose any fresh fruit you love for this board. A combination of a few different fruits will look the most visually striking. Erin Scott GET THE RECIPE Perfect platters Chosen by YOU interiors expert Charlotte Page ART AND KISSES £44, anthropologie.com WOODEN £26, iamfy.co WHALE £42, yvonneellen.com ORANGE SPECKLES £70, hotpottery.co.uk CARVED WOOD £34.95, nkuku.com BLUE WATERCOLOUR £35, johnlewis.com Now buy the book Our recipes are from Boards, Platters, Plates by Maria Zizka, published by Artisan Books, price £15.99. To order a copy for £13.59 until 16 May call 020 3308 9193 or go to mailshop.co.uk/books. Free p&p on orders over £20. Photographs: Erin Scott. 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