📝 About This Recipe
A quintessential British pub staple, the Ploughman’s Lunch is a rustic assembly of the countryside's finest bounty. Traditionally served to farm laborers, this cold platter celebrates the sharp tang of mature cheddar, the crunch of pickled onions, and the hearty crust of farmhouse bread. It’s a masterclass in balancing textures and flavors—salty, sweet, acidic, and creamy—all on one glorious board.
🥗 Ingredients
The Cheese & Meat
- 150 grams Extra Mature English Cheddar (crumbled into rustic chunks)
- 100 grams Stilton or Shropshire Blue (at room temperature)
- 4 slices Thick-cut Honey Roasted Ham (high quality, British outdoor-bred)
- 1 large Traditional Pork Pie (cut into wedges or halves)
The Bakery & Garden
- 1/2 loaf Crusty Sourdough or Farmhouse Bloomer (freshly baked)
- 50 grams Salted Butter (softened for easy spreading)
- 1 Crisp Red Apple (like Braeburn or Gala) (sliced just before serving)
- 2-3 stalks Celery Hearts (with leaves attached for crunch)
- 4-6 pieces Radishes (washed and trimmed)
The Pickles & Preserves
- 4 tablespoons Branston-style Small Chunk Pickle (sweet and spicy)
- 4-6 pieces Pickled Onions (large, dark malt vinegar style)
- 2 teaspoons English Mustard (for a spicy kick)
The Perfectly Jammy Eggs
- 2 Large Free-range Eggs (at room temperature)
- 1 pinch Sea Salt and Black Pepper (for seasoning the eggs)
👨🍳 Instructions
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1
Begin by preparing the eggs. Bring a small pot of water to a rolling boil. Carefully lower the eggs into the water using a slotted spoon.
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2
Boil the eggs for exactly 6 minutes and 30 seconds for a 'jammy' yolk. Immediately transfer them to a bowl of ice water for 5 minutes to stop the cooking.
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3
While the eggs cool, remove your cheeses from the refrigerator. Cheese is best enjoyed at room temperature to allow the fats to soften and the flavors to bloom.
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4
Prepare the vegetables: Wash the celery and radishes. Slice the celery into 4-inch batons. Keep the radishes whole if small, or halve them if large.
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5
Slice the crusty bread into thick, generous wedges. Arrange them in a small basket or directly on the corner of a large wooden serving board.
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6
Place the softened salted butter in a small ramekin. Do the same for the fruit pickle and the English mustard to keep the board tidy.
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7
Gently peel the cooled eggs. Slice them in half lengthwise just before serving, revealing the golden, jammy centers. Sprinkle with a touch of sea salt.
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8
Slice the apple into wedges. To prevent browning, you can lightly toss them in a squeeze of lemon juice, though serving immediately is preferred.
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9
Arrange the ham slices by loosely rolling or folding them to create height on the board. Place the pork pie wedges nearby.
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10
Position the cheeses prominently. Instead of neat slices, crumble the cheddar into natural chunks for a rustic, authentic look.
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11
Fill the gaps on the board with the pickled onions, radishes, and celery stalks.
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12
Final Check: Ensure every element is accessible. The board should look abundant and overflowing. Serve immediately while the bread is fresh and the cheese is soft.
💡 Chef's Tips
Always use a high-quality, sharp cheddar; a cheap mild cheddar will get lost among the strong pickles. Don't slice the bread too early or it will dry out; keep it wrapped in a clean tea towel until the moment of serving. For the best pork pie experience, look for 'Melton Mowbray' varieties which have a specific protected status and superior jelly. If you don't like Stilton, substitute with a creamy goat's cheese or a wedge of Brie for a softer profile. Ensure your pickled onions are the 'crunchy' kind—soft pickled onions are a sign of poor quality.
🍽️ Serving Suggestions
Pair with a pint of traditional British Real Ale or a crisp, dry Apple Cider. A glass of chilled Ginger Beer is a fantastic non-alcoholic accompaniment that cuts through the richness. Serve on a large oak or slate board to emphasize the rustic, communal nature of the meal. Provide individual small plates and knives so guests can build their own perfect bites of bread, cheese, and pickle. Add a small bunch of red grapes if you prefer a bit more sweetness to balance the salty ham.