Ploughman's isn't a recipe as such; it's more of an assembly of produce. Some pubs just don't do them justice but a good one is hard to beat: the key is high quality ingredients.
Ingredients
- A big hunk of mature, tongue-tingling Cheddar
- Fresh, crusty bread and butter
- Juicy pickled onions
- Baby gherkins
- A tangy, spicy onion or tomato chutney, or a really good piccalilli
- Stick of celery, sliced cucumber, cherry tomatoes (optional)
- A thick slice of baked ham or some coarse pâté (optional)
Method
- 1. Assemble the following onto a plate: a big hunk of mature, tongue-tingling Cheddar, with fresh, crusty bread and butter. To go with this, try any of the following: juicy pickled onions and baby gherkins; a tangy, spicy onion or tomato chutney; or a really good piccalilli. For more substance, try serving the cheese with some salad, such as celery, cucumber and tomatoes, and a thick slice of baked ham or some coarse pâté.
Chef's tip
Whether or not it was invented by the Milk Marketing Board in the 1960s, as cynics are quick to point out, a good ploughman’s is one of the finest lunches around.