Ploughman's Lunch

Name: Ploughman's Lunch
Total time: 15 min
Yield: 2 servings
Cuisine: British
Ingredients: 8 oz sharp cheddar cheese, in a block; 4 slices cooked ham; 1/2 cup Branston pickle (or piccalilli); 1 crusty baguette or 2 bread rolls; 2 handfuls mixed salad leaves; 4 radishes, trimmed; 2 hard-boiled eggs, halved; 4 pickled onions; 2 tbsp butter

by CommunityKitchen

BritishEasy15 minServes 2

An English pub plate built rather than cooked, a wedge of sharp cheddar, crusty bread, tangy pickle and cold ham arranged for grazing, rooted in the midday meal farm laborers once carried to the fields.

Per
serving

620kcal

32gprotein

38gcarbs

38gfat

Ingredients

8 oz sharp cheddar cheese, in a block
4 slices cooked ham
1/2 cup Branston pickle (or piccalilli)
1 crusty baguette or 2 bread rolls
2 handfuls mixed salad leaves
4 radishes, trimmed
2 hard-boiled eggs, halved
4 pickled onions
2 tbsp butter

Before you cook

Slice the cheddar into thick wedges.
Boil the eggs, cool them under cold water, peel, and halve them.
Trim the radishes.

Steps

Slice the baguette or split the rolls and butter them lightly.
Arrange the cheddar wedges on two plates.
Add the ham slices, folded, alongside the cheese.
Spoon the Branston pickle into a small mound on each plate.
Add the salad leaves, radishes, and pickled onions to each plate.
Place the halved eggs on the plates.
Serve with the buttered bread on the side, letting everyone assemble their own bites.

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