Traditional English Ploughman’s Lunch

Ploughman's Lunch Recipe

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Crusty bread with butter, cheese, ham, pickle, radishes, boiled eggs, apple…these are all wonderful ingredients to use in your ploughman’s lunch platter. This makes a hearty, energizing lunch.


  • 4 thick slices of crusty bread, 1/2 a French baguette or 2 big crusty bread rolls
  • 2 oz (60g) butter
  • 230g (8 oz) cheese (see note)
  • 4 big pickled onions
  • 2 small tomatoes or 4 cherry tomatoes
  • 4 green onions (spring onions)
  • 4 tablespoons Branston’s pickle, fruit chutney or other pickles
  • Salt and black pepper, to taste

Optional Ingredients

  • 1 Scotch egg, cut in half
  • 1 hard-boiled egg, cut in half
  • 4 radishes
  • 2 small wedges tortilla espanola (potato omelet)
  • Ham or another kind of deli meat, in slices
  • 1 cored apple, in wedges


  1. Butter the bread and put it on a platter.
  2. Chop or slice the cheese and add that.
  3. Add the pickled onions, tomatoes and green onions.
  4. Put the pickle, chutney or mixed pickles in a little container and put that on the platter.
  5. Add any of the optional ingredients to the platter.
  6. Serve with salt and black pepper on the side (and preferably a pint of real ale or cider!)


It is best to offer at least 2 different types of English cheeses. Choose from mature or vintage farmhouse cheddar, Stilton or blue cheese, Cheshire, Red Leicester, Gloucester, Wensleydale or Lancashire cheeses.