Traditional Ploughman's Lunch

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.

• Prep time: 20 min
• Cook time: 0 min
• Difficulty: Easy
• Calories: 1032
• Protein: 48 g
• Carbs: 82 g
• Fat: 54 g

Ingredients

• 300 g Cheddar cheese ( in rustic chunks )
• 250 g Ham ( thickly sliced )
• 200 g Pâté en croûte ( sliced )
• 400 g Country bread ( sliced )
• 50 g Salted butter ( room temperature )
• 100 g Sweet and sour gherkin ( whole )
• 1 piece Malus domestica Borkhausen Gala ( in wedges )
• 1 piece Red onion ( thinly sliced )
• 50 ml Red wine vinegar ( for marinating )
• 150 g Vegetable chutney (Branston Pickle type) ( served in a small bowl )

Instructions

1. Preparation of meats and cheeses

   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. Marinating the onions

   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. Preparation of bread and condiments

   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. Final plating

   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.

Chef's tips

• 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.

Storage

Store items separately in the fridge. Assemble the platter at the last minute to prevent the bread from drying out.