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.
- Category: Lunch
- Method: Stovetop
- Cuisine: British
Keywords: traditional, platter, sandwich