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Digital Subscriptions > delicious. Magazine > April 2019 > The easiest way to entertain…

The easiest way to entertain…

Gather together some of your favourite meats, cheeses and breads, whip up a few flavour-packed veg dishes and maybe some spicy nuts… Prep everything ahead apart from the warm and griddled dishes, then let guests loose to serve themselves. All that’s needed is a cool drink or two, and your starters or nibbles are sorted

THE PREP JOB

• With this platter, everything apart from the chilled chestnut cream is best served at room temperature – and (apart from the prunes) it’s best not to make the various elements more than a couple of hours before serving.

THE SUNSHINE PLATTER

SERVES 6 AS A SHARING STARTER. HANDS-ON TIME 45 MIN, PLUS OVERNIGHT MARINATING FOR THE PRUNES

Prunes soaked in pedro ximénez sherry

Halve 200g pitted prunes and put in a glass or ceramic bowl with 200ml pedro ximénez sherry and leave to marinate at room temperature, ideally overnight, before serving.

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About delicious. Magazine

Celebrate spring with our April/Easter issue: the maestro Francesco Mazzei creates an Italian feast while Raymond Blanc roasts a salmon French-style. Finish off with cakes from Bake Off’s Martha Collison, Paul A Young's new sticky, chocolate pud or Brick House's orange hot cross bun loaf. Read how in 1999 British food changed forever and find out whether counting calories works. If you've ever wanted to visit Amsterdam, we've got the latest foodie recommendations as well as a round-up of the best Easter eggs AND 16 extra pages of brilliant cheesecakes!