Traditional Ploughman's Lunch
Ingredients
- 300 gCheddar cheese (in rustic chunks)
- 250 gHam (thickly sliced)
- 200 gPâté en croûte (sliced)
- 400 gCountry bread (sliced)
- 50 gSalted butter (room temperature)
- 100 gSweet and sour gherkin (whole)
- 1 pcMalus domestica Borkhausen Gala (in wedges)
- 1 pcRed onion (thinly sliced)
- 50 mlRed wine vinegar (for marinating)
- 150 gVegetable chutney (Branston Pickle type) (served in a small bowl)
Method
A rustic platter where sharp aged cheddar meets the tenderness of bone-in ham. Crunchy pickles and acidic apple balance the buttery richness of farmhouse bread.
- 1
Cut the cheddar into irregular blocks to break up the texture. Slice the ham and the pork pie into 1 cm thick slices. Arrange them on a large wooden board.
- 2
Thinly slice the red onion. Submerge them in the red wine vinegar with a pinch of salt. Let rest for 10 minutes until they soften and turn bright pink.
- 3
Generously slice the country bread. The center should be airy and the crust firm. Take out the salted butter so it reaches room temperature.
- 4
Add the drained pickles, the apple cut into wedges, the marinated onions, and the Branston Pickle to the board. Serve immediately while the bread is fresh.
Frequently asked questions
How do you get this dish right?
- Take the cheddar out 30 minutes before serving: the fat should slightly sweat to release all its aromas.
- Use bread with a well-baked, almost burnt crust to contrast with the soft butter.
How long does this dish keep?
Store items separately in the fridge. Assemble the platter at the last minute to prevent the bread from drying out.
