Ploughman's Lunch

Method

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1. Take the cheese out of the fridge a full hour before eating and leave it covered at room temperature.

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2. Warm the loaf in a 180C fan oven for 6 minutes to refresh the crust, then cut thick slices and let them cool slightly.

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3. Slice the apples just before serving and toss them in a little of the pickle vinegar so they do not brown.

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4. Butter the bread generously — this is not the place to be careful about it.

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5. Arrange the cheese, bread, ham or pie, pickled onions and chutney on a board with space between each thing.

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6. Add the apple, celery, radishes and watercress, and put the mustard and remaining butter on the side.

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7. Serve at room temperature with a pint of bitter.

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Chef’s Tips

• Room-temperature cheddar. Straight from the fridge it is waxy and mute.
• Buy the best single thing on the board and let it carry the rest.
• Keep the wet components in small dishes so the bread stays dry.

Pairing Suggestions

• A pint of bitter or real ale
• Scotch eggs
• A sharp cider

Storage & Reheating

Assemble to order. Wrap leftover cheese in waxed paper and refrigerate up to a week.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.