Grazing boards are a wonderful, sociable way to share a meal with family and friends. With surprisingly little effort, you can create eye-catching, delicious spreads for sweet and savory lovers alike.

Whether it’s a midweek meal or a big celebration, there’s a grazing board for every occasion.

Featuring butter boards, charcuterie, cheeseboards, antipasti, mezze, fruit platters, dessert boards and more, The Grazing Table is full of inspiring ideas for building your own grazing boards at home and includes more than 60 simple recipes for making some of the elements from scratch.

Contents include:

Chapter 1: Dairy, Fruit & Vegetables
Including Whipped salted butter board, Cheesy tear & share bread wreath and Rainbow fruit platter

Chapter 2: Fish & Seafood
Including Seafood platter, Build-your-own poke bowl and Fish tacos

Chapter 3: Poultry
Including Crispy chicken butter board, Chipotle chicken nachos and Cobb salad

Chapter 4: Meat
Including Luxury picnic, Classic charcuterie and Burger board

Chapter 5: Treats
Including Pancake platter, Mini doughnuts and Ice cream station

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Chicken Wing Platter

Serves 8–10

These wings are the ideal accompaniment to any televised sports event. Like bread and butter, wings and sports are perfectly matched! These chicken wings are extra special because they are slow cooked until the meat just falls off the bone. 

1 bottle of blue cheese sauce 

1 bottle of your favourite hot sauce 

1 quantity of Confit Chicken Wings (see below)

mixed crudités, such as carrot batons, celery ribs, red bell pepper strips and cucumber batons

Confit Chicken Wings 

8 garlic cloves, sliced

2 tablespoons thyme leaves

2 teaspoons red pepper flakes

juice of 1 lemon

1 tablespoon packed brown sugar

⅓ cup (40 g) sea salt

32 to 48 chicken wings

1 quart (1 liter) vegetable oil

Spice Rub

2 tablespoons garlic salt

1 tablespoon thyme leaves

1 teaspoon cayenne pepper

1. To make the Confit Chicken Wings, place the garlic, thyme, red pepper flakes, lemon juice, sugar, and salt in a large food bag. Add the chicken wings and rub them all over until they are completely coated. Seal the bag and chill in the refrigerator for at least 8 hours. 
2. Preheat the oven to 325°F (160°C), Gas Mark 3. Take the wings out of the marinade and wipe off as much as possible with paper towels. Arrange them snugly in a large, deep baking pan and pour over the oil. Make sure the wings are completely submerged, then cover with aluminum foil. Bake on a low rack for 2½ hours.
3. Let the wings cool slightly, then carefully remove them from the oil and drain well on a wire rack. Transfer to a baking pan, then cook under a preheated medium broiler for 5 to 10 minutes, turning a few times, until crispy and golden. Combine the Spice Rub ingredients in a large bowl, tip in the crispy wings, and toss lightly in the mixture. Shake off any excess rub.
4. To assemble, place the blue cheese sauce in a bowl and place on a medium metal tray or platter along with the bottle of hot sauce. Add the crisp chicken wings in sections with the crudités between them. Serve with a bowl for the bones. 

Recipe reprinted with permission from Hamlyn.