Ploughman's Lunch
Ploughman's Lunch (PLOW-munz lunch)
Ploughman's Lunch
A cold plate of sharp Cheddar cheese, crusty bread, Branston pickle, crisp apple, and a boiled egg — the iconic English pub lunch.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: wooden board
Garnishes: salad leaves, celery sticks
Accompaniments: English ale, Branston pickle
Instructions
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1
Slice the Cheddar into generous wedges.
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2
Halve the bread rolls or cut thick slices. Butter lightly.
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3
Arrange cheese, bread, boiled egg halves, apple quarters, pickled onions, tomatoes, celery, and salad leaves on a wooden board.
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4
Spoon Branston pickle into a small dish alongside.
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5
Serve at room temperature with a pint of English ale.
Did You Know?
The modern ploughman's lunch was popularised by a 1960s marketing campaign by the English Country Cheese Council to sell more cheese in pubs.
Chef's Notes
Equipment Tips
- sharp knife
- serving board
Garnishing
salad leaves, celery sticks
Accompaniments
English ale, Branston pickle
The Story Behind Ploughman's Lunch
While farm workers have eaten bread and cheese for centuries, the formalised ploughman's lunch is a mid-20th century pub creation. The Cheese Council campaign in the 1960s standardised its composition, and it became a beloved fixture of English pub culture.
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