Deli board with bread & crudités recipe - Recipes - BBC Good Food

Make the marinated olives the day before or in the morning. Heat 2 tbsp olive oil in a small pan, add the garlic, fennel seeds, coriander seeds, chilli flakes and orange zest. warm through until fragrant, then add the olives. Serve at room temperature.

To make the baba ganoush, heat the grill for 10 minutes. Put the whole aubergine(s) on a foil-lined tray and grill them, turning as each side blackens, for about 20-25 minutes. They need to be very soft and black. Cool, then cut open and scrape out the soft flesh, discarding the skin. chop finely and put in a bowl with the yogurt, pomegranate molasses, garlic, lemon juice, 2 tbsp olive oil and some seasoning. Mix well. Drizzle with extra pomegranate molasses to serve.

Put the peppers on a foil-covered tray under a hot grill. Roast each side till blackened, then seal in a plastic bag till cool enough to handle. Peel and discard the skin, seeds and membrane and thickly slice. Take a piece of soft pepper and wrap around a small piece of baked ricotta or goat's cheese and secure with a toothpick.

Make the guacamole just before serving so it doesn't turn brown. Peel, stone then mash the avocados. Add the yogurt, chilli (if using), spring onions, coriander, lime juice and a pinch of salt.