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Looking for a unique twist for a special lunch? Serve a traditional ploughman’s lunch.
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This type of lunch was originally packed for ploughmen to take out in the fields in the English countryside. All the ingredients can be served cold and is meant to be hearty enough to satisfy their large appetites.
The beautiful English countryside where farmers or ploughmen would work out in their fields. Each man needed to pack a lunch for the day, so bread, cheese and pickles were commonly used. A book entitled Memoirs of the Life of Sir Walter Scott dated 1837 had mentioned this type of lunch.
After the rations from World War Two had lifted in England, the Cheese Bureau made this more popular in the 1960’s in order to increase cheese sales. Local pubs would put their own spin on it for local patrons and tourists to enjoy.
- Bread: crusty rustic white, artisan, baguette or nutty multigrain
- Cheese: hard or semi hard English cheeses: Cheddar, Lancashire, blue cheese (Stilton)
- Basic Meat: Baked ham cut into thick slices
- Additional Meat: British sausage roll, scotch egg, hand raised pork pie, pâté
- Chutney: Branston pickle, ploughman’s pickle, tomato chutney, or piccalilli (pungent, vinegary, earthy)
- Pickled Vegetables: pearl onions, gherkins
- Additional Protein: boiled eggs
- Salad: watercress or arugula, radishes, celery, tomatoes
- Fruit: a thick slice of Lincolnshire plum bread (see related posts) and a sweet, crisp apple
- Condiments: English mustard, softened salted butter
How should the ingredients be presented?
- The best way is on a large wooden platter or cutting board.
- Slice the bread and boiled eggs.
- Have the pickled ingredients, chutney, onions, gerkins, and English mustard in serving bowls.
- Make sure the salted butter is spreadable.
- Cut the cheese in wedges.
What are the calories for one serving?
To calculate the nutritional facts for this recipe, we divided the ingredients into 3 servings. For one serving, there is 713 calories with 76.9g of carbs. This recipe is meant to be filling as it was designed for a hungry man working in the fields. For more nutritional information, scroll past the recipe card.
How long will this keep?
Since this recipe has eggs and cheese, it’s best not to let those ingredients sit at room temperature for more than 2 hours. If there are any leftovers, wrap them up separately and store in the fridge for up to 3 days. Any leftover bread can be placed in a zip top bag and placed in the freezer or on the counter overnight.
- Pick something sweet (apple), sour (chutney and pickles), and salty (cheese and meat)
- Have enough choices so every guest can graze happily.
- Include all seven ingredient categories: bread, cheese, meat, pickled veggies, additional protein, salad, fruit, and condiments.
- Artfully arrange it on a large wooden platter.
- Serve all the ingredients cold or at room temperature.
- Emeril Lagasse 1-Quart Saucepan: this small, heavy-bottomed saucepan is our favorite.
- Large Bamboo Cutting Board: this spacious board is great for displaying ingredients.
- Set of 6 Glass Prep Bowls: display your ploughman’s lunch in these pretty bowls.
- Branston Pickle: this powerful chutney is the perfect accompaniment to this lunch.
- English Pickled Onions: these traditional pickled onions are stored in malt vinegar.
Other British Recipes
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Ploughman’s lunch is a traditional British meal that is perfect idea for your next party. Fill a large, rustic platter with cheese, bread, meat, pickled and fresh vegetables, chutney, boiled eggs, and fruit. Guests can enjoy a wonderful sandwich with a side salad. It’s a simple but brilliant dish for entertaining!
- 4 thick slices of white crusty bread (167g)
- 2 wedges aged English cheddar (140g)
- 2 thick slices baked ham (121g)
- 1/2 cup strong chutney, like ploughman’s pickle (136g)
- 6 gherkins (77g)
- 10 sweet silverskin onions or cocktail onions (54g)
- 2 boiled eggs, peeled and cut in half lengthwise
- 1 sweet apple, sliced and brushed with lemon juice
- 2 thick slices of Lincolnshire plum bread
- 1 1/4 cup watercress
- 2 large radishes, thickly sliced (84g)
- 2 celery stalks with leaves, rinsed and patted dry (71g)
- 2 teaspoons Colman’s mustard
- 1 tablespoon salted butter, at room temperature (14g)
- Put the butter, mustard, chutney, onions, gherkins, and watercress in separate bowls.
- Boil the two eggs by placing them in a saucepan full of cold water. Bring to a boil, then cook for 6 minutes. Immediately plunge the eggs in a ice water bath for 10 minutes. Crack the shells all around, then gently peel them and rinse off any tiny shells. Blot them dry with paper towel and cut in half lengthwise. If desired, sprinkle the eggs with salt and pepper.
- Wash and dry the radishes and celery, then cut the radishes into thick slices. Cut the celery into 2 inch pieces.
- Cut and core the apple, then brush each slice with lemon juice to prevent browning.
- If desired, cut the ham slices into pieces that are 1 1/2 inches in length.
- Store all the ingredients, except the butter and the bread, in the fridge until needed.
- Half hour before serving, take out the cheese so it can warm up to room temperature.
- When ready to serve, artfully arrange the ingredients on a large wooden cutting board. Serve immediately.
- Make sure there are sweet, sour, and salty items set out.
- Want happy guests? Serve a variety of food items for grazing.
- Hit all the main categories: bread, cheese, meat, pickled veggies, additional protein, salad, fruit, and condiments for a successful lunch.
- Use a large wooden platter to artfully arrange the food.
- This tastes best when served at cold or room temperature.
- Category: Lunch
- Method: Stovetop
- Cuisine: British
Keywords: traditional, platter, sandwich