Prepare the vegetables: Start by draining the artichoke hearts, roasted red peppers, and olives. Pat them all dry with kitchen paper. The artichokes should feel just lightly moist, not wet. Toss the green olives with the dried oregano and the black olives with a drizzle of olive oil. Set them aside in separate small bowls.

Shave the fennel: Using a mandoline or a very sharp knife, shave the fennel bulb into paper-thin slices. As you work, you'll smell the sweet, aniseed aroma release. Place the shaved fennel in a bowl, drizzle with the extra virgin olive oil and lemon juice, and season with the flaky sea salt and a few cracks of black pepper. Toss gently with your hands—the fennel should glisten and soften slightly.

Prepare the cheeses: Drain the mozzarella balls and let them sit on kitchen paper for a few minutes to absorb excess moisture. They should feel firm and springy to the touch. Cut the aged provolone or pecorino into thin triangles or bite-sized wedges, exposing their creamy interiors.

Arrange the meats: Take the sliced roast beef and chicken breast. Roll or fold each slice into loose, elegant ribbons. As you do this, notice the rich, savoury scent of the roast beef and the delicate aroma of the chicken. Arrange them in small, separate piles on a large wooden board or serving platter.

Build the platter foundation: Begin placing the marinated vegetables in small, distinct clusters around the board. The artichokes should form one small mound, the red peppers another, and the two types of olives their own separate piles. This deliberate separation allows each flavour to shine.

Add the cheeses and fennel: Tuck the mozzarella balls and cheese wedges into the gaps between the vegetable clusters. Spoon the dressed, shaved fennel into a small, neat pile. The bright green and white of the fennel will provide a fresh visual contrast against the deeper colours of the olives and peppers.

Finish with fresh herbs and oil: Scatter the fresh basil leaves and parsley sprigs artfully over the entire board. Give the mozzarella balls a final drizzle of good extra virgin olive oil and a crack of black pepper. The herbs will release their fragrant oils, signalling that the platter is complete and ready to serve.