Step 1

Cut the mimolette into small triangles and crumble a tiny bit of the red leicester off the end (leaving the rest of the cheese intact). Cut the comté into long triangles. Cut some of the Selles-sur-Cher into chunks and some into smaller slices.

Step 2

Put the artichoke hearts, cornichons and olives in three separate bowls or ramekins. Cut the pomegranate in half and remove a few of the seeds from each half, keeping the halves intact. Slice the pears lengthways. Halve or slice most of the apricots and figs.

Step 3

To assemble, put the camembert just off-centre on the board and top it with the mini brie, a few redcurrants and a small rosemary sprig. Put the Selles-sur-Cher nearby, then space the remaining cheeses around the board. Put the bowl or ramekin of artichoke hearts at the top of the board, the cornichons and olives on the right and the baguette on the left. Fan the salami slices along the centre of the board, arranging the almonds and sliced figs in rows alongside.

Step 4

Arrange a pile of the toast crackers along the top of the board and a second pile along the bottom. Put the prosciutto near the bread, and the bresaola near the bottom of the board.

Step 5

Fill in the gaps with fanned-out pear slices, the pomegranate halves, fig and almond cake, dried orange slices, apricots, persimmons, honeycomb, star butter crackers and remaining figs and redcurrants. Garnish with rosemary and sage.