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Ploughman's Lunch Recipe
Victoria Haneveer

Traditional English Ploughman’s Lunch

Crusty bread, English cheese, pickled onions, chutney and fresh vegetables make a cold, hearty pub-style lunch for two.
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Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings: 2 people
Course: Lunch, Salad
Cuisine: English
Ingredients Method Notes

Ingredients
 

  • 4 thick slices crusty bread, ½ French baguette or 2 large crusty rolls
  • 2 ounces (60g) butter
  • 8 ounces (230g) English cheese
  • 4 large pickled onions
  • 2 small tomatoes or 4 cherry tomatoes
  • 4 green onions (spring onions)
  • 4 tablespoons (60ml) Branston Pickle or fruit chutney
  • Salt and black pepper, to taste
Optional Additions
  • 1 ready-made Scotch egg, halved
  • 1 hard-boiled egg, halved
  • 4 radishes
  • 2 small wedges prepared Spanish omelet (tortilla Española)
  • 4 Slices ham or other ready-to-eat deli meat
  • 1 apple, cored and cut into wedges

Equipment

  • Large platter or 2 dinner plates
  • Small bowl
  • Cutting board
  • Sharp knife

Method
 

  1. Butter the bread and arrange it on a platter or divide it between 2 plates.
  2. Slice or cut the cheese into chunks and add it to the platter.
  3. Wash the tomatoes and green onions. Arrange them with the pickled onions.
  4. Spoon the pickle or chutney into a small bowl and put it on the platter.
  5. Add any optional ingredients that are already prepared. Serve the salt and black pepper on the side.

Notes

  • If serving 2 cheeses, divide the 8-ounce (230g) total between them. Mature cheddar goes well with Red Leicester, Cheshire, Lancashire, Wensleydale or Stilton.
  • Keep refrigerated ingredients cold until serving, especially if packing this lunch for a picnic.