A Mediterranean sharing table works best when guests can choose a little of everything. Bread, cheese, vegetables, olives and filled sandwiches can be served together, turning a collection of relatively simple foods into a complete lunch.

Start with good bread. Focaccia, ciabatta, flatbreads and sliced country loaves can be served separately or filled with ingredients such as mozzarella, tomatoes, grilled vegetables, pesto and rocket. Cutting sandwiches into smaller portions makes them easier to share.

Cheese can form another part of the table. Feta, mozzarella, goat's cheese and other regional varieties can be served in larger pieces alongside tomatoes, herbs and olive oil rather than arranged as a formal cheese course.

Fresh vegetables bring colour and balance to the richer ingredients. Cherry tomatoes, peppers, cucumber and grilled courgettes all work well, while olives, artichokes and marinated vegetables can be placed in smaller bowls around the table.

A few prepared dishes can make the selection more substantial. Bruschetta, vegetable tarts, stuffed breads or a simple salad are easy to serve at room temperature, which is particularly useful when preparing food for several people.

The advantage of this style of lunch is that almost everything can be placed on the table before guests sit down. There are no individual plates to prepare and dishes can be added as needed.

It works particularly well for garden lunches, larger gatherings and relaxed celebrations where the food is intended to remain on the table and be shared throughout the afternoon.

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