Remember the Swedish word plock? Basically serving different bits as a meal or a starter, not quite tapas but something similar. I like to eat plock a lot and think it is a good way to clear out the fridge as well. This is what we had before the lamb on Sunday:
From the top:
Somerset gold -Christopher’s new favourite
Prosciutto, served with crema di balsamico – yum!
Ossau-Iraty – my new favourite cheese
Small chorizos
Matured Gouda with cumin – from Borough Market
Scandelights 
The matured gouda looks really interesting! I thought they were tiny sausages at first 🙂
The small sausages are chorizos, the matured gouda is what is closest to the camera.