‘Plock’ as a starter

Remember the Swedish word plock? Basically serving different bits as a meal or a starter, not quite tapas but something similar. I like to eat plock a lot and think it is a good way to clear out the fridge as well. This is what we had before the lamb on Sunday:

From the top:

Somerset gold -Christopher’s new favourite

Prosciutto, served with crema di balsamico – yum!

Ossau-Iraty – my new favourite cheese

Small chorizos

Matured Gouda with cumin – from Borough Market

 

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2 Responses to ‘Plock’ as a starter

  1. The matured gouda looks really interesting! I thought they were tiny sausages at first :)

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