1. Use a serving/chopping board to display the food.
2. Season the room temperature dry pork rashers with a generous amount of salt and pepper.
3. Heat a non stick pan with a tablespoon of olive oil and cook the pork rashers till slightly charred on both sides. Set aside to cool a couple of minutes.
4. Rinse the blueberries and the pear.
5. Add the cranberries in a small bowl with hot water to soften them a little. You can chop them if you like. 2 to 3 minutes.
6. Use smaller bowls for the berries and jam. The cheese can go directly onto the board or a small bowl.
7. Slice the pear and layer the slices in a flat small plate or stand them up in a small bowl. Add the softened cranberries and nuts with a drizzle of honey.

Croissants

1. Toaster -You can toast the croissants sliced in a toaster. Best to check it every few minutes and start on a lower toaster setting. Microwave - For a few seconds (30 to 40 seconds) Oven - Place them in the oven for about 6 minutes on 180 degrees Celsius on a baking tray with or without baking paper. You can also put them straight onto the oven rack (make sure it's clean). For a flaky texture wrap them in foil.
2. Arrange the berries, jam, croissants, ciabatta, crusty bread slices, pear, pork chops and cheese on a board. Enjoy!