It’s almost the silly season and time to get set for entertaining. But where do you start?

When it comes to assembling food into a work of art, caterer Kendall Sadler is a Newcastle pundit.

And, while she says there are no rules to follow, after 11 years in the food industry she has learned a few tips that might help the home entertainer avoid any festive faux pas.

1. Cheese: I always start with cheese. Choose the cheese you love to eat and make it the hero ingredient on the platter. Once I’ve placed my cheese on, I follow with a protein, like salami or prosciutto, and I have antipasto vegetables on every platter. Remember fresh fruit and cheese are best friends, fruit adds the colour element to cheese.
2. Variety: Anything goes on a grazing plate. It can be sweet or savoury, pickled or fresh, large or small, it will all add interest once it appears on the platter.
3. Size: Like most things size does matter. Aim for an entrée size portion for each person. A little bit of everything is better than masses of food. Too much of something can be overwhelming and unappealing.
4. Fresh: Always source the best products. We have our own key suppliers but at home you might want to shop at farmer’s markets to make sure your ingredients are all top quality.
5. Art: We describe it as making little pictures. Look at the platter in sections and it should make you want to take a range of different photos, one of each section.
6. Surprise: When your guests take from a grazing plate you want them to discover something else to accessories with. When they take a cracker and a piece of cheese you want them to find a relish underneath, or a fig, or an olive to go with it.
7. Own it: Make your platter with foods that you want to eat and that you like to create. If you make cakes, add cakes.

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