Skip to content
Best of British platter recipe

Best of British platter recipe

1 rating

Host an unforgettable Christmas celebration with this impressive party platter showcasing the best of classic British flavours. From beef and horseradish Yorkshire pudding wraps and honey mustard sausages, to creamy whipped Stilton with crunchy carrot and celery crudités, there's something for everyone to enjoy. See method

  • Serves 8
  • 30 mins to prepare and 30 mins to cook
  • 327 calories / serving


  • 350g pack celery sticks
  • 4 carrots, quartered lengthways
  • 240g pack radishes, trimmed and halved

For the Yorkshire pudding wraps

  • 140g plain flour
  • 4 eggs
  • 200ml milk
  • 4 tbsp creamed horseradish
  • 100g roast beef slices
  • 60g bag wild rocket

For the honey mustard sausages

  • 212g pack cocktail sausages
  • 2 tbsp clear honey
  • 2 tbsp wholegrain mustard
  • English or wholegrain mustard, to serve (optional)

For the whipped Stilton

  • 100g Stilton
  • 80ml single cream

Each serving contains

  • Energy

  • Fat

    17g 24%
  • Saturates

    7g 37%
  • Sugars

    12g 13%
  • Salt

    1.2g 20%

of the reference intake
Carbohydrate 28.7g Protein 17.5g Fibre 4.3g


  1. To make the Yorkshire pudding wraps, preheat the oven to gas 8, 230°C, fan 210 ̊C and line a baking tray (about 30 x 15cm) with nonstick baking paper. In a large bowl, whisk the flour and eggs until smooth, then slowly whisk in the milk. Pour the mixture into the baking tray and bake for 20-25 mins until puffed up and golden. Set aside to cool.
  2. Reduce the oven to gas 4, 180 ̊C, fan 160 ̊C. Roast the sausages on a baking tray for 10-15 mins or until cooked through. Mix the honey and mustard in a bowl and set aside.
  3. Meanwhile, crumble the Stilton into a bowl, add the cream and whisk until thick and smooth.
  4. Pour the honey and mustard mix over the sausages. Transfer to a serving dish.
  5. Remove the cooled Yorkshire pudding from the tray and turn upside down. Spread with the horseradish, layer with beef and rocket; season. Roll up, then skewer 1cm apart with cocktail sticks and slice into wheels.
  6. Transfer the pinwheels to a platter with the honey mustard sausages and the mustard, if using. Arrange the celery, carrots and radishes next to the Stilton.

See more Party recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

You may also like

Be the first to comment

Before you comment please read our community guidelines.