Lunches
Ploughman’s Lunch
The Quirky Foodster Team
Ingredients
- 200 g (7 oz) Mature cheddar cheese
- 2 rolls Crusty white bread or a bread roll
- 4 tbsp Piccalilli or fruit chutney
- 150 g (5 oz) Cooked ham, sliced
- 6 Pickled onions
- 2 Celery sticks
- 1 Apple, sliced
- 30 g (2 tbsp) Butter
Method
- Slice the cheddar cheese into thick wedges or chunks.
- Arrange the bread or rolls on a board along with a small dish of butter.
- Add the sliced ham alongside the cheese.
- Spoon the piccalilli or chutney into a small dish and place on the board.
- Arrange the pickled onions, celery sticks and apple slices around the board.
- Serve at room temperature, allowing diners to assemble their own bites of cheese, ham, pickle and bread.
Introduction: The ploughman’s lunch, a cold plate of cheese, bread, pickle, ham and salad, draws on the tradition of farm labourers carrying simple cold rations to eat in the fields, and was popularised as a pub menu staple in England from the mid-20th century onward.
Cultural Background: The ploughman’s lunch, a cold plate of cheese, bread, pickle, ham and salad, draws on the tradition of farm labourers carrying simple cold rations to eat in the fields, and was popularised as a pub menu staple in England from the mid-20th century onward.
Storage: Store the individual components separately, covered, in the refrigerator for up to 3 days; assemble just before serving.
Reheating: This is a cold dish and is not reheated.
Tips: Bring the cheese to room temperature before serving for the best flavour and texture. Use a well-aged cheddar for a more traditional, sharper flavour.
Variations: A pork pie is sometimes added as an extra element. A vegetarian version omits the ham and adds extra cheese and a hard-boiled egg. Some versions include a soft cheese alongside the cheddar for variety. For a vegetarian version, omit the ham and add a hard-boiled egg and an extra wedge of cheese, keeping the bread, pickle and salad accompaniments unchanged.
Nutrition: Calories: 540 kcal | Protein: 28 g | Carbs: 38 g | Fat: 30 g
FAQs:
Q: What cheese is traditionally used in a ploughman’s lunch?
A: A mature English cheddar is the most traditional choice, though other regional English cheeses like Red Leicester or Double Gloucester are also used.
Q: Is a ploughman’s lunch meant to be hot or cold?
A: It is entirely a cold plate, designed to be assembled and eaten without any cooking, in keeping with its origins as a portable field lunch.
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