Traditional English Ploughman’s Lunch
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.
- Prep Time: 15 mins
- Total Time: 15 mins
- Yield: 2 1x
- Category: Salad
- Cuisine: English
Ingredients
Scale
- 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
Instructions
- Butter the bread and put it on a platter.
- Chop or slice the cheese and add that.
- Add the pickled onions, tomatoes and green onions.
- Put the pickle, chutney or mixed pickles in a little container and put that on the platter.
- Add any of the optional ingredients to the platter.
- Serve with salt and black pepper on the side (and preferably a pint of real ale or cider!)
Notes
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.