Start by removing the sliced meats of your choice out of the fridge about 20-30 minutes before they are needed as they are best served at room temperature, do the same with the mozzarella as well to get it to room temperature.

Now to make the slaw, peel the carrot and finely grate it using a box grater, add the carrot to a bowl along with the sauerkraut, pick the mint leaves off of the stalks and place them on top of each other, roll tight into a cylinder and proceed to finely shred, mix everything together with the olive oil and season with just black pepper as there is plenty of salt in the sauerkraut.

Next place a saucepan on the heat and add some olive oil, once hot add the sliced red peppers, season immediately with salt and pepper and give it a good stir, turn the heat down to low and cook until the peppers have become nice and soft, stir in the sugar and after a few minutes add in the vinegar, once the vinegar has reduced a bit turn the heat off and add the cooked peppers to a bowl and cover with a lid immediately, you want them to steam so you keep them nice and soft and leave till cooled.

Next slice the ciabatta into as many pieces as you would like and place on a baking tray, drizzle with olive oil and season with salt and pepper, place into a preheated oven at 180c and bake until crispy.

Now it’s time to assemble your charcuterie board, start by adding your slaw mix and your stewed peppers into different bowls and place on the board, remove the packaging from the meats and place each slice into different places around the board, add the mozzarella balls, pickles and croutons anywhere you like, drizzle some olive oil over the meats and around the whole board and watch it come to life. Enjoy!