Ploughman's Lunch
5 min·British
Ploughman's Lunch
Ingredients
- Hearty bread (crusty sourdough, rye or spelt loaf)
- Salted butter
- Bold cheddar or other English cheese (e.g. red Leicester, Stilton, Cornish brie)
- Pickled onions
- Optional additional pickles: cornichons, kosher spears, dilly beans, beets, giardiniera
- Optional cured meats: thick-sliced country ham, prosciutto, bresaola, salami
- Cold fruit/veg: sliced apple or pear, radishes, carrots, celery, cherry tomatoes
- Mustard (stone-ground, whole-grain, Dijon or spicy brown)
- Chutney or pickle (e.g. Branston Pickle, mango pickle, tomato chutney)
- Beer or cider to serve
Instructions
7 steps
- 1
Lay out a hearty slice or two of crusty bread and spread with salted butter.
- 2
Add a wedge or slice of bold English cheese such as cheddar, red Leicester, Stilton or Cornish brie.
- 3
Include a few pickled onions plus any other pickles you fancy (cornichons, beets, giardiniera, etc.).
- 4
If using, fold on a few slices of cured meat like country ham or salami.
- 5
Tuck in slices of apple or pear and a handful of raw vegetables (radishes, carrots, celery, cherry tomatoes).
- 6
Serve with mustard and a generous spoonful of chutney or pickle on the side.
- 7
Enjoy with a pint of English ale or cider for the full pub experience.
Progress
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