Entree: United Kingdom – British Pub Classics – Ploughman's Lunch (Traditional British cold meal of bread, cheese, pickles and cured meats assembled for a rustic midday platter)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Total 15 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 8 oz (225 g) mature cheddar cheese, cut into wedges
- 1 loaf crusty country bread, approx. 20 oz (570 g), sliced (such as crusty white country loaf)
- 4 tbsp (60 g) unsalted butter, softened
- 6 oz (170 g) cold sliced ham or cured ham
- 2 hard-boiled eggs, peeled (approx. 3.5 oz (100 g) total)
- 8 small pickled onions or 1/2 cup (120 g) pickled onions
- 1/2 cup (120 g) Branston-style pickle or coarse chutney
- 1 large apple, sliced (approx. 6 oz (170 g))
- 4 celery sticks, washed and cut into sticks
- 2 cups (60 g) mixed salad greens
- Cornichons or small pickled gherkins, 6 pieces (about 2 oz (55 g))
- 2–3 tbsp (30–45 ml) extra-virgin olive oil for drizzling (optional)
- Freshly ground black pepper to taste

Show original ingredient measurements

- 8 oz (225 g) mature cheddar cheese, cut into wedges
- 1 loaf crusty country bread, approx. 20 oz (570 g), sliced (such as crusty white country loaf)
- 4 tbsp (60 g) unsalted butter, softened
- 6 oz (170 g) cold sliced ham or cured ham
- 2 hard-boiled eggs, peeled (approx. 3.5 oz / 100 g total)
- 8 small pickled onions or 1/2 cup (120 g) pickled onions
- 1/2 cup (120 g) Branston-style pickle or coarse chutney
- 1 large apple, sliced (approx. 6 oz / 170 g)
- 4 celery sticks, washed and cut into sticks
- 2 cups (60 g) mixed salad greens
- Cornichons or small pickled gherkins, 6 pieces (about 2 oz / 55 g)
- 2–3 tbsp (30–45 ml) extra-virgin olive oil for drizzling (optional)
- Freshly ground black pepper to taste

Instructions

1. Prepare elements: Slice the bread and cheese into serving-size pieces. Arrange the cold sliced ham, hard-boiled eggs (halved if desired), apple slices, celery sticks, pickled onions, cornichons and salad greens on a large platter or on individual plates. Place the Branston-style pickle and softened butter in small bowls.
2. Assemble and serve: Offer the cheese and bread with butter, allowing diners to build their own bites. Drizzle salad greens with a little olive oil and sprinkle with black pepper if liked. Serve immediately with extra pickle and crusty bread; traditionally enjoyed with a pint or cold beverage.