Ploughman’s Lunch – The Ultimate Rustic British Picnic-style Meal
A Ploughman’s Lunch is a timeless British cold platter made with crusty bread, rich cheese, tangy pickles, cured meats, and fresh fruit—an ideal, hearty lunch that’s both easy to assemble and deeply satisfying. Whether for a lazy weekend picnic or a relaxed pub-style meal at home, this recipe guide helps you put together a classic Ploughman’s Lunch with love.
Ploughman’s Lunch is a classic British meal originally popular in pubs and thought to echo the simple midday meals of agricultural workers. Wikipedia+2food.com+2 It revolves around a rustic spread: hearty bread, aged cheese, pickled onions, chutney, and often includes cold meats, boiled eggs, fresh fruit, and salad. Savor the Flavour+2SBS Australia+2
This is not a cooked dish – instead, it’s about choosing high-quality, flavorful ingredients and arranging them artfully on a board or large plate. The beauty lies in its simplicity and variety, offering a balance of savory, sweet, sour, and crunchy elements. www.yorkshirecreamery.co.uk
Serve it cold or at room temperature, making it perfect for picnics, brunches, or a relaxing weekend lunch.
Ingredients
- Crusty bread (baguette, Bloomer, or country loaf)
- Soft salted butter
- Mature English Cheddar (a wedge or slices)
- Optional: Stilton or another semi-hard / hard cheese
- Thick slices of cooked ham or charcuterie of choice
- You can also add pâté, Scotch eggs, or pork pie for a more traditional feel.
- Pickled onions (silverskin onions are classic)
- Branston pickle or another tangy chutney / relish
- English mustard (optional, but very traditional)
- Hard-boiled eggs (halved)
- Fresh fruit, such as apple slices, grapes, or pear
- Salad greens: watercress, radish, celery sticks, cherry tomatoes
Nutritional Information
- Calories: ~400 kcal (for a moderate serving)
- Carbohydrates: ~40 g (mostly from bread + fruit)
- Protein: ~15 g (from cheese + meat + egg)
- Fat: ~20–25 g (from cheese + butter)
- Sodium: Can be quite high (cheese and pickles) — estimate ~600–800 mg or more
Directions
How to Craft a Perfect Ploughman’s Lunch Board
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Bring Ingredients to Room Temperature
Remove cheese, butter, and meats (if using) from the fridge at least 15–20 minutes before assembling. This helps maximize flavor. Flavor365 -
Prepare the Bread
Slice the crusty bread into thick pieces or halve rolls. If you like, butter each piece generously. -
Arrange the Cheese
Slice or chunk the cheese (such as Cheddar) and place it on your serving board or platter. If using multiple cheeses (e.g., Stilton), space them out for visual variety. forkandsalt.com -
Add the Meats (Optional)
Fold or layer slices of ham, pork pie, or pate beside the cheese. Savor the Flavour -
Place the Pickles & Chutney
Put pickled onions in a small bowl. Add a bowl of Branston pickle or chutney. Include a small pot of mustard if you like. food.com -
Include Eggs & Fruit
Add halved boiled eggs. Arrange slices of apple or other fruit for a sweet, fresh contrast. Savor the Flavour -
Garnish with Fresh Veggies
Scatter salad greens, celery sticks, radishes, or cherry tomatoes to add crunch and color. delicious. magazine -
Final Touches & Presentation
Use a large wooden board or rustic platter. Place items in a balanced way — cheese, bread, pickles, meat, and fruit should each have their own area, but close enough to encourage grazing. Savor the Flavour -
Serve
Serve the Ploughman’s Lunch cold or at room temperature. It pairs beautifully with a cold beer, cider, or even a light salad. Encyclopedia Britannica
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