Back in fashion: With the rise of casual eating the ploughman?s is being put to work once again. Photo: Steven Siewert
A good farmhouse cheddar (such as Pyengana, Maffra, Isle of Mull) is the heart and soul of a ploughman's.
300g wedge cloth-bound cheddar
6 thick slices rare roast beef or leg ham
4 pink radishes
4 pickled onions, gherkin, cornichon, etc
2 hard-boiled eggs, peeled and halved
Sea salt and black pepper
Celery stalks and leaves
Fruit chutney or piccalilli
Just plonk it all on a big wooden sharing board, scatter sea salt and pepper over the eggs, and sit down and eat.
Feel free to add watercress, fresh tomatoes, Branston Pickle, horseradish, hot mustard, Scotch eggs, cultured butter, pastrami, blue cheese, apples.
- Main Ingredients - Bread, Eggs, Cheese
- Cuisine - British
- Course - Lunch
- Occasion - Picnic