Classic Ploughman's Lunch
A generous British platter of mature cheddar, crusty bread, pickles and more — the original informal, no-fuss lunch. Perfect for picnics, lazy weekends or when you want a proper savoury plate with zero faff.
The ploughman’s lunch is Britain’s answer to the perfect no-cook, low-drama feast — a tray of good things that sing together: salty cheese, tangy pickle, crisp apple and crunchy bread. It’s proper comfort food that requires minimal skill and maximal generosity.
Make it for a picnic, a lazy lunch or when you want something that looks like effort but tastes like you’ve been fussing all morning. The secret? Good-quality cheddar, crisp bread and contrasting pickles — simple ingredients, big payoff.
Ingredients
- 300 g Mature cheddar
- 400 g Crusty farmhouse loaf (or baguette) — about 8 thick slices
- 50 g Unsalted butter — softened
- 120 g Branston pickle (or brown chutney)
- 120 g Pickled onions
- 200 g Cooked ham (sliced) — optional — optional; omit for a vegetarian platter
- 4 Free-range eggs — large
- 2 medium Eating apples (Cox/Braeburn) — cored and quartered
- 200 g Cherry tomatoes — halved
- 120 g Celery sticks — cut into sticks
- 100 g Mixed salad leaves
- 100 g Cornichons or pickled gherkins
- Sea salt flakes — to taste
- Freshly ground black pepper — to taste
- 15 ml Fresh parsley — chopped, for garnish (optional)
Equipment
- Large wooden board or platter
- Medium saucepan (for eggs)
- Bowl for ice bath
- Small ramekins or jars for pickles and chutney
Instructions
Bring a medium saucepan of water to a gentle rolling boil. Carefully lower the eggs in with a slotted spoon.
Boil the eggs for 9 minutes for a firm but not chalky yolk. Immediately transfer eggs to a bowl of iced water and leave for 10 minutes.
While eggs cook, cut the cheddar into thick slices or rustic chunks and leave on the bench to come to room temperature (about 15–20 minutes).
Slice the bread just before serving so the crust stays crisp. Arrange butter in a small dish for spreading.
Halve the cherry tomatoes, quarter the apples, trim celery into sticks and drain the pickles into small ramekins.
Peel the cooled eggs, slice in half and season the yolks lightly with sea salt and black pepper.
Arrange everything on a large wooden board or platter: cheddar, bread, butter, a small pot of Branston pickle, pickled onions, cornichons, apple wedges, tomatoes, celery, mixed leaves, ham (if using) and the egg halves. Scatter parsley and a few extra cracked pepper for finish.
Serve immediately, letting everyone build their own plate. Keep any leftovers refrigerated and eat within 24 hours.
Tips
- Bring cheese to room temperature (15–20 minutes) before serving — it releases flavour and aroma compared with fridge-cold slices.
- Slice bread at the last minute to keep the crust crisp. For picnics, pack slices separately and assemble on arrival.
- Use small ramekins for pickles and chutneys so juices don’t swamp the board and you can control portions.
- If you’re prepping ahead, boil and ice the eggs up to a day in advance; keep other components chilled and assemble just before serving.
- Balance salty and sweet on the board: place apple or pear wedges between salty items so guests can compose contrasting bites.
Substitutions
Mature cheddar → Aged Manchego or a mature Red Leicester (same quantity)
Stays closeBranston pickle → Spicy mango chutney or a sweet onion chutney (same quantity)
Stays closeCooked ham → Roast turkey breast or smoked salmon (same quantity)
Noticeably differentCrusty farmhouse loaf → Gluten-free sourdough or seeded baguette (same weight)
Stays close
Nutrition
Per serving · estimated
- 880
- Calories
- 43 g
- Protein
- 74 g
- Carbs
- 41 g
- Fat
- 7 g
- Fibre
- 18 g
- Sugar
- 1500 mg
- Sodium
FAQ
How long will this keep?
Assembled on a board, eat within 2 hours at room temperature. Stored separately in the fridge, most components keep 24–48 hours (eggs and ham 24 hours).
Can I make it vegetarian?
Yes — omit the ham and add more pickles, olives or a nut-free hummus. The rest of the platter is already vegetarian-friendly.
What's the best cheese for a ploughman's?
A mature, sharp cheddar is classic because its saltiness and texture cut through chutney and bread. Other good choices: Red Leicester, aged Gouda or Manchego.
How do I pack this for a picnic?
Keep wet items in separate airtight tubs (pickles, chutney, apple wedges). Wrap bread in a tea towel, and pack cheese in a small cooler to keep it from getting too soft in heat.
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