Classic Ploughmans Lunch
A hearty, no-cook British board built around mature cheddar, crusty bread and pickles — the perfect casual ploughmans lunch for picnics, light lunches or buffet sharing.
Ingredients
- 200g mature cheddar, cut into thick wedges
- 4–6 slices crusty sourdough or country bread
- Butter, to spread
- Small jar Branston-style chutney, about 100g
- Pickled onions, 6–8
- Cornichons, 6–8
- 100g cold ham, thinly sliced (or pâté)
- 1 crisp apple, cored and sliced (e.g. Cox or Granny Smith)
- Handful cherry tomatoes
- Mixed salad leaves, a small bag
- Optional: extra cheeses (e.g. Stilton, Red Leicester), hard-boiled egg
Equipment
- Rustic board or large plate
- Small jars or ramekins for chutney and pickles
- Sharp knife and small cheese knife
- Optional: toaster or skillet for toasting bread
Instructions
- Slice the cheddar into thick wedges or generous chunks so it’s easy to pick up. Leave a little rind for flavour.
- Lightly butter the sourdough slices, or toast them if you prefer a warm contrast. Place on the board grouped together.
- Portion the chutney and pickles into small jars or ramekins so they’re easy to spoon and share.
- Arrange the cold ham or pâté in neat folds beside the cheese. Add apple wedges and cherry tomatoes to provide sweetness and acidity.
- Add pickled onions and cornichons around the board for bite. Scatter mixed salad leaves to lighten the plate.
- Build a balanced board: cheese as the centrepiece, bread and butter nearby, condiments in small pots, meats and fruit arranged for colour and ease of sharing.
- Garnish with a sprig of parsley or extra herbs if desired. Serve immediately, or cover and chill for up to a few hours before serving.
This simple assembly makes the classic ploughmans lunch flexible — swap quantities and components to suit tastes and dietary needs.
Nutrition (estimate per serving)
Approx. 650 kcal — includes 100g cheese, 2 slices bread, chutney, pickles, 50g ham and fruit. Nutrition will vary by ingredients.
Serving ideas & pairings
- Perfect for a picnic, light lunch or buffet sharing.
- Beverage pairings: crisp cider, English ale, or a light red like Beaujolais.
- Plating: use a wooden board, separate wet condiments in jars, and add herbs for colour.
FAQ
What can I substitute for Branston-style chutney? Try fruit chutneys, fig jam or a grainy mustard — anything with sweet-tart depth works well.
How long will components keep? Cheese and cured meats: 3–5 days refrigerated in airtight containers; chutney and pickles: weeks unopened, several weeks once opened if refrigerated. Bread: 1–2 days at room temp.
How do I scale a ploughmans lunch for a crowd? Multiply portions — plan 75–100g cheese and 50–75g cold meat per person, plus 1 slice of bread and a few condiments each. Lay out multiple boards for self-service.
Are there regional variations of a ploughmans lunch? Yes — some areas add pickled eggs, different cheeses (Stilton in the north), or local pickles. The core is cheese, bread, pickles and accompaniments.
Vegetarian swaps: add a hard-boiled egg, extra salad, hummus or pâté alternatives. Vegan swaps: dairy-free cheddar, vegan pâté and dairy-free spreads; use gluten-free bread if needed.
For more sharing plate ideas visit our recipes collection or check a trusted reference such as BBC Good Food for pairing inspiration.