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Ingredients
- Cheese: 200–250g of a mature cheese like Cheddar, Red Leicester, or Double Gloucester, sliced or chunked
- Bread: 4 slices of crusty bread or a small baguette, optionally toasted
- Pickles and Chutneys:
- 4 tablespoons Branston pickle or any sweet pickle
- 2 tablespoons fruit chutney (optional)
- Cold Meats (optional): Slices of ham, roast beef, or turkey for a more substantial plate
- Salad and Veggies:
- 1 small cucumber, sliced
- 2–3 radishes, sliced
- 1–2 tomatoes, cut into wedges
- A handful of salad leaves (lettuce, watercress, or mixed leaves)
- Hard-Boiled Eggs: 2–4 eggs, halved (optional)
- Apple: 1–2, sliced
- Onion: ½ red onion, thinly sliced (optional)
- Butter: For spreading on bread
Instructions
1. Prepare the Ingredients
- Slice the cheese into thick chunks or wedges. A rustic cut works best for presentation.
- Slice the bread and lightly butter it if desired. You can toast the bread slightly for added texture.
- Wash and slice the cucumber, radishes, tomatoes, and apple. Arrange them neatly for easy access.
- If using eggs, hard boil them for 9–10 minutes, then peel and cut in half.
- Thinly slice the red onion if you want an extra bite of flavor.
2. Assemble the Ploughman’s Plate
- On a large plate or wooden board, place the cheese in one corner.
- Arrange the bread slices alongside the cheese.
- Spoon the pickle and chutney next to the cheese.
- Add the sliced vegetables, apple, and salad leaves around the plate.
- Place halved eggs and optional cold meats on the plate.
3. Serve and Enjoy
- Serve the Ploughman’s Lunch at room temperature.
- It pairs perfectly with a cold ale, cider, or even a glass of crisp white wine.
- Encourage diners to mix and match: cheese on bread with pickle, or salad with a slice of ham.
