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Ploughman’s

Published: 31 Oct 10
Updated: 18 Mar 24

Ploughman’s isn’t a recipe as such; it’s more of an assembly of good quality ingredients. What’s in a ploughman’s lunch? Think mature cheddar, crusty bread and juicy pickled onions.

Easy
November 2010

Test kitchen approved

Serves 1
Takes 10 minutes to assemble

Ploughman’s isn’t a recipe as such; it’s more of an assembly of good quality ingredients. What’s in a ploughman’s lunch? Think mature cheddar, crusty bread and juicy pickled onions.

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Ingredients

A big hunk of mature, tongue-tingling Cheddar
Fresh, crusty bread and butter
Juicy pickled onions
Baby gherkins
A tangy, spicy onion or tomato chutney, or a really good piccalilli
Stick of celery, sliced cucumber, cherry tomatoes (optional)
A thick slice of baked ham or some coarse pâté (optional)

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Method

Assemble the following onto a plate: a big hunk of mature, tongue-tingling Cheddar, with fresh, crusty bread and butter. To go with this, try any of the following: juicy pickled onions and baby gherkins; a tangy, spicy onion or tomato chutney; or a really good piccalilli. For more substance, try serving the cheese with some salad, such as celery, cucumber and tomatoes, and a thick slice of baked ham or some coarse pâté.

Recipe from November 2010 Issue

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Whether or not it was invented by the Milk Marketing Board in the 1960s, as cynics are quick to point out, a good ploughman’s is one of the finest lunches around.