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READY IN
10 mins
Ploughman's Lunch Recipe

Ploughman's Lunch

Graham

Recipe by  

Ploughman's LunchA Ploughman's Lunch (often just called a ploughman's) is a cold snack or meal originating in the United Kingdom, served in pubs, composed of cheese (usually a thick piece of Cheddar, Stilton or other local cheese); pâté or slices of cooked ham, various pickles (relish), pickled onions, salad leaves, rustic bread (usually a chunk from a loaf or a cob); and butter. Other common additions are grapes, celery, or apple.

The Ploughman's Lunch is a common menu item in English pubs, where it is served with a pint of beer. In fact, it is now considered a cultural icon of England. Quick and easy to put together, it makes for a satisfying mid-day meal or king-sized 'snack'.

      Preparation Time: 10 Minutes


Ingredients for Ploughman's Lunch

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 4:
4 thick slices
Cheddar cheese
4 thick slices
firm pâté
 
Branston Pickle
8 small
pickled onions
a few
salad leaves
2 - 4
tomatoes
8 thick slices
crusty whole-wheat bread
4 knobs
butter
4 small clusters
grapes

 

How to Cook Ploughman's Lunch

  1. On 4 large plates, arrange the ingredients in an eye-catching and appetising manner. You can vary what you serve but I strongly recommend as a minimum a good, firm cheese plus a thick slice of pâté or ham along with pickles (relish), crusty bread and butter. You can substitute spring onions (a.k.a. scallions or salad onions) instead of pickled onions if you prefer, but the basis is to mix the sweetness of cheese with the slightly acidic pickles or relishes.

 
Graham GRAHAM'S HOT TIP:
For the pâté, why not make your own with our easy Pâté de Canard ~ Duck Pâté recipe?
 
GRAHAM'S WINE RECOMMENDATION: GrahamA Nebbiolo grape like Barolo and Barbaresco. wines from Northern Italy. A young Barbaresco goes perfectly with a cold meat platter such as this one, while Barolo wines are at their best with richer dishes like braised beef.
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