Ploughman’s Lunch
Why this recipe works
- Ready in minutes: Everything is sliced, arranged and served without cooking, making it ideal for a fast lunch or informal sharing board.
- Good texture contrast: Crusty bread, firm cheese, crisp apple, juicy tomato and crunchy pickles keep each bite varied.
- Sharpness balances richness: Pickles, apple and chutney cut through the Cheddar and ham, so the plate feels savoury but not heavy.
Get the most out of this recipe
Authenticity notes
- Classic pairing: Mature Cheddar, bread and pickle or chutney are the core elements; ham, salad and apple make the plate more substantial.
- Pub-style simplicity: The dish is meant to feel generous rather than fussy, with separate components arranged so diners can build their own bites.
Ingredient notes
- Use a mature cheese: Mature Cheddar gives the plate its characteristic savoury depth and stands up well to sharp pickles and sweet chutney.
- Choose crisp fruit: A firm, crisp apple adds freshness and crunch; softer apples can make the board feel less lively.
Make-ahead tips
- Keep components separate: Store leftover bread, salad, chutney, cheese and ham separately so the bread stays dry and the leaves stay crisp.
- Assemble just before serving: Slice and arrange close to serving time, especially once the apple and tomato are cut.
Serving ideas
- Beer pairing: A bitter, pale ale or lightly malty amber beer works well with the Cheddar, ham and pickles.
- Simple finishing touch: Serve the chutney in a small bowl or ramekin to keep the board neat and prevent it running into the salad.
Equipment you'll need
Ingredients
Instructions
- Set out a board and bring the cheddar and ham to room temperature for the best flavour. Slice the bread and, if using, spread with butter.
- Cut the cheddar into thick slices or small wedges. Fold or loosely roll the ham slices and place them beside the cheese.
- Drain the dill pickles and arrange them on the board. Spoon the apple chutney into a small pile or ramekin on the board.
- Core the apple and slice into wedges. Slice the tomatoes and separate the butterhead lettuce into leaves, then add both to the board as the salad element.
- Tidy the board so each element is easy to reach, then serve straight away at room temperature. Encourage everyone to build bites of bread, cheese, ham, pickle and chutney.
Recipe notes
Tips
- For a neater board, cut the cheese and apple first, then add the softer items like lettuce last so they stay crisp.
- If serving outdoors, keep the board in the shade and put the chutney in a small bowl so it does not run into the salad.
Substitutions
- Replace Cheddar cheese with Gouda cheese for a milder, creamier bite.
- Replace Apple chutney with Mango chutney for a fruitier, more aromatic sweetness.
Storage
- Refrigerate up to 2 days
- Store leftovers in separate airtight containers so the bread stays dry and the salad stays crisp. Keep the chutney covered and refrigerate; assemble again just before serving.
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Recipe overview
- Servings: 2 servings
- Total time: 10min (10min active)
- Difficulty: Easy
- Cuisine: British
-
Allergens:
Gluten Milk Wheat
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