British
Ploughman's Lunch
A classic British pub lunch of good Cheddar, crusty bread, tangy pickle, pickled onions, and crisp fresh accompaniments. It is best served simply, with the cheese at room temperature and everything laid out generously on a board.
Watch it madeGordon Ramsay · 6:05
Ingredients
- Mature British Cheddar200g
- Crusty farmhouse bread4 thick slices
- Salted butter, softened30g
- Branston pickle or traditional ploughman's pickle4 tbsp
- Pickled onions6 small
- Cox or Braeburn apple1
- Celery sticks2
- Radishes6
- Little Gem lettuce leaves1 small handful
- English mustard2 tsp
- Sea salt and freshly ground black pepperto taste
Method
- Take the Cheddar out of the fridge 30 minutes before serving so it reaches room temperature and has a fuller flavour.
- Cut the Cheddar into two generous wedges or thick slices.
- Slice the bread thickly and spread lightly with softened salted butter, or serve the butter alongside if preferred.
- Core the apple and cut it into wedges just before serving to keep it crisp and fresh.
- Trim the celery and radishes, then wash and dry the lettuce leaves.
- Arrange the Cheddar, buttered bread, pickle, pickled onions, apple wedges, celery, radishes, lettuce, and mustard on two plates or a wooden board.
- Season the salad vegetables lightly with sea salt and black pepper, and serve at once.
Common questions
What can I use instead of Branston pickle if I can't find it?
Use any tangy, chunky chutney or piccalilli-style relish. In a pinch, a sweet-sour onion relish or apple chutney works well. Avoid very thin or very spicy sauces, which won’t give the same traditional balance.
How far ahead can I prepare a Ploughman's Lunch?
You can prep most components 1–2 hours ahead: wash the veg, slice the bread, and portion the cheese. Keep apple wedges for the last minute so they stay fresh, and add the butter only when ready to serve.
What are the most common mistakes with a Ploughman's Lunch?
Serving the cheese straight from the fridge is the biggest one, because it dulls the flavour. Also avoid soggy bread, browning apple, and over-seasoning the vegetables. Keep everything crisp, simple, and well drained.
How should I store leftovers?
Wrap the cheese tightly and refrigerate it; it will keep for several days. Store pickle, onions, and mustard separately in the fridge. Bread is best kept at room temperature or frozen, while cut apple should be discarded if it browns or softens.
What’s the best way to serve it for a proper lunch?
Serve it at room temperature on a board or large plates with generous cheese, thick bread, and plenty of crunchy sides. Add the mustard in a small dish, and pair it with a cold cider or ale if you like.