Le Gruyère Reserve AOP cheeseboard with buckwheat oatcakes

by Nancy Anne Harbord
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Ingredients

Cereals, Grains & Pasta

  • 110g of rolled oats

Store Cupboard

  • 30g of buckwheat flour
  • 1 tsp unrefined caster sugar
  • 1/4 tsp bicarbonate of soda
  • 1/2 tsp flaky sea salt
  • 10g of hazelnuts, lightly crushed
  • 50g of hazelnuts
  • 20g of buckwheat honey

Dairy

  • 30g of butter, cold

Beverages

  • 60ml of hot water

Spices & Dried Herbs

  • freshly ground black pepper to taste

Cheese

  • 150g of Gruyère

Fruit & Vegetables

  • 150g of blackberries

Alcohol

  • reserve port