Ploughman’s lunch

I spent many a lunch in the UK looking for a ploughman’s lunch that would satisfy a teenage boy with a penchant for exercise. Most were small and ordinary. A real ploughman’s should have meat, cheese and plenty of bread.

• serves

  1

• prep

  10 minutes

• difficulty

  Easy

Ingredients

• 2 slices classic smoked ham
• 1–2 hard-boiled eggs (or use pickled eggs if you have them)
• tomatoes
• 1 slice brawn
• 3 chunks sourdough bread
• 25 g cultured butter
• 2 pickled onions, cut or sliced if you like
• another pickle, such as pickled pear, or a relish
• 100 g good quality cloth-bound cheddar
• mustard
• radishes, if you have them
• cider or pale ale, to serve

Instructions

Simply choose the best quality ingredients and arrange them on a large plate or rustic chopping board. Serve with cider or a pale ale.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.