Lunch · 15 min · british

Ploughman’s Lunch

Crusty bread does the heavy lifting here, with mature cheddar rounding it out. A British lunch that takes 15 minutes, start to finish.

✓ USDA-verified nutrition data

Ingredients

• 250 g Crusty bread
• 8 oz Mature cheddar
• 0.5 cup Pickled onions
• 4 tbsp Branston pickle
• 1 Apples
• 2 Hard-boiled eggs
• 3 tbsp Butter
• 2 stalks Celery

Steps

1. This is assembly, not cooking — which means ingredient quality is everything. Buy the best cheddar, the crustiest bread, and proper pickle.
2. Slice the bread thick and butter it generously. A ploughman’s is not a place for restraint.
3. Cut the cheddar into doorstop wedges — never grated, never sliced thin. Arrange on a board with the pickled onions, pickle, apple slices, eggs, and celery.
4. Serve at room temperature with a pint of bitter if you’re doing it properly, or a strong cup of tea if it’s a workday.
5. There is no wrong way to eat it, but the accepted technique is a bit of everything in each bite: cheese, pickle, bread, onion, apple.

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