This colourful plate brings together creamy, crunchy, fresh and savoury flavours in one easy spread. Sweet chilli cream cheese makes a smooth centrepiece, while mozzarella, salami, sardines, egg, vegetables and chilli crunch add variety. Prepare most of the ingredients ahead, then arrange just before serving. Recipe compliments of LANCEWOOD.

Ingredients

• 60 g sweet chilli cream cheese
• 50 g medium-fat mozzarella, cut into sticks
• 1 small tin of sardines in canola oil, drained (about 60 g)
• 1 large boiled egg, halved
• 3 hash browns
• 3 slices of French baguette
• 1 tsp olive oil
• 5 cherry tomatoes
• 3 mini cucumbers, sliced lengthways
• 2 tbsp pickled red onion slices
• 2 tbsp pitted olives
• 4 slices of salami
• 2 tbsp mild peppadews
• 2 tsp chilli crunch

Method

1. Cook the hash browns according to the package instructions until golden and crisp.
2. Lightly brush the baguette slices with the olive oil. Toast them until golden on both sides.
3. Spoon the medium fat cream cheese sweet chilli onto the centre of a large serving plate.
4. Arrange the drained sardines, medium fat mozzarella sticks, boiled egg, hash browns and toasted baguette around the cream cheese.
5. Fill the remaining spaces with the cherry tomatoes, mini cucumbers, pickled red onion, olives, salami and mild piquanté peppers.
6. Spoon the chilli crunch over the boiled egg and a few of the other savoury ingredients.
7. Serve immediately while the hash browns and baguette are still crisp.

Tip: Drain the sardines, olives, peppers and pickled onions well before arranging them. Keep moist ingredients away from the baguette and hash browns until shortly before serving.