Ploughman's lunch
A ploughman's lunch is the classic British pub board: crusty bread, two cheeses, ham, a boiled egg, pickles and chutney, with apple and tomatoes to cut through the richness. There is almost no cooking, only a hard-boiled egg, so the quality of the bread and cheese matters most. This version makes one generous plate in about 25 minutes, and is easy to multiply for friends.
- Total
- 24 min
- Prep
- 10 min
- Cook
- 9 min
- Serves
- 1
- Per serving
- 940kcal
Choosing what goes on a ploughman's lunch
A ploughman's lunch works best with a few contrasting things: one sharp cheese, one creamy or blue, something sweet and something sharp. Mature Cheddar and Stilton are the classic pairing, but a crumbly Lancashire or Red Leicester works in their place. Pick a pickle that matches the cheese: a fruity chutney with Cheddar, or a sharper pickle with blue cheese.
Crusty bread is the base of the plate, so use a fresh loaf, a white bloomer or sourdough. A seeded rye bread gives a darker, nuttier alternative, and crispbread keeps the plate lighter.
Method for ploughman's lunch
Tap a time to start a timer.
- Boil the egg Lower the egg into a small pan of boiling water and simmer for for a firm, set yolk. Move it to a bowl of cold water and leave it for , then crack and peel.
- Take the cheese out While the egg cooks, take the Cheddar and Stilton out of the fridge, so they can come up to cool room temperature for the best flavour.
- Cut the components Slice the bread thickly. Cut the cheeses into wedges or chunks, the apple into thin wedges and the tomatoes in half. Halve the egg.
- Arrange the board Lay the bread, cheeses and ham on a board or large plate, with the egg, pickled onions and chutney in separate piles or a small dish. Fill the gaps with apple and tomatoes, and serve with the butter on the side.
Serving and keeping a ploughman's lunch
Serve the board straight away, with a cold drink or a pint of cider or ale if you like. Cover any leftovers and keep the cheese and ham in the fridge, using them within 2 days, and discard the cut apple.
For a bigger table, simply multiply the quantities and use a large wooden board or two platters.
Common problems and fixes for ploughman's lunch
- The bread goes soggy under the pickles.
- Drain the pickled onions on kitchen paper first and put the chutney in a small dish rather than directly onto the board.
- The cheese tastes dull and cold.
- Take it out of the fridge at least 30 minutes before eating. Cold cheese loses much of its flavour.
- The egg has a grey ring around the yolk.
- It has been cooked too long. Stop at 9 minutes and move it straight into cold water.
Frequently asked questions about ploughman's lunch
What goes in a ploughman's lunch?
Crusty bread, cheese, ham or another cold meat, a boiled egg, pickles and chutney, with apple, celery or salad on the side. Cheddar is the most traditional cheese, often with a blue like Stilton or a crumbly Lancashire.
Can you prepare it in advance?
Yes, up to the point of cutting the bread and apple. Boil the egg and cut the cheese and ham up to a day ahead and keep them covered in the fridge. Slice the bread and apple just before serving, and take the cheese out 30 minutes before.
What else can you add to the board?
Pork pie, Scotch egg, cold sausages, roast beef, celery sticks, radishes and walnuts all work well. Swap the ham for pork pie for a heartier plate.
Which pickle is best?
Branston-style pickle and a fruity chutney are the usual choices. A sharp piccalilli or mustard pickle also goes well with mature Cheddar.
How did you like the recipe?
4.9 / 5 · 68 ratings
