Ploughman’s Lunch
A generous British lunch of sharp cheddar, tangy pickle, crisp apple and crusty bread.
Ingredients
Quantities for 2. Tick things off as you go.
Method
Arrange the cheese
Heat: none. Time: 3 minutes. Cut the cheddar into thick wedges and arrange it on a serving board.
Set out the bread
Heat: none. Time: 2 minutes. Split the crusty rolls and place them beside the cheese.
Slice the apple
Heat: none. Time: 2 minutes. Core and slice the apple just before serving, then add it to the board.
Prepare the vegetables
Heat: none. Time: 3 minutes. Slice the cucumber and radishes, drain the pickled onions, and arrange them alongside the apple.
Add pickle and butter
Heat: none. Time: 2 minutes. Spoon the pickle into a small dish and set it on the board with the butter.
Serve
Heat: none. Time: 3 minutes. Serve at room temperature, with the bread, cheese, apple, vegetables, onions, pickle and butter together on the board.
Tips
- Let the cheese lose its fridge chill before serving for a fuller flavour.
- Keep the pickle in its own small dish so it does not coat the other ingredients.
- Drain the pickled onions well before arranging them on the board.
Swaps
- Use another firm, mature cheese in place of the cheddar.
- Use a firm pear instead of the apple.
- Serve any crusty loaf in place of the rolls.
Storing
Cover and refrigerate leftover cheese, vegetables and pickle separately; store the bread at room temperature and eat within a day.
Nutrition per serving
680 kcal · protein 28 g · carbs 78 g · fat 29 g · fibre 7 g. This is an estimate, not a lab measurement.
Allergens
Read the label on every ingredient you buy. The recipe as written contains milk, wheat, gluten. We can't account for how a product was made or packed.
How this page was made
Written by the Cookt team, following our recipe standards. AI tools help us draft, check and illustrate recipes. No star ratings until enough people have rated this recipe in Cookt.
