The Ploughman's Lunch is a cold English meal traditionally comprised of bread, cheese, and an apple. As the name says, it was a lunch meal, and today, there are many more food items added to it, such as scotch eggs, pork pies, chutneys, salads, cold cuts, and more.

History of Ploughman’s Lunch

A ploughman's lunch, most likely served as a portable meal, was packed for a ploughman or farmer to take into the fields. A "ploughman's lunch" was reportedly mentioned in the 1837 book named as Memoirs of the Life of Sir Walter Scott. Some also say that the term was invented by Cheese Bureau in 1957. Since cheese was scarce in World War II when the war was over, Ploughman's Lunch was a way to market the cheese back to Britain, and the best place to do this was a British pub. Irrespective of its origins and how Ploughman's Lunch came to be today, the dish is considered a wholesome meal comprising many simple but delicious foods that can be savoured on a single platter.

What are the Ingredients of Ploughman’s Lunch?

Traditionally, the dish would be a cheap and filling lunch because the ploughman's wife would make the cheese, bread, and pickles and pack them for lunch. A good ploughman's lunch today includes local or some good cheeses,  local meats, and other foods. Thick and crusty bread or baguette is generally used because this holds the weight of the cheese, chutney, and pickles when piled high on the bread. The modern-day ploughman's lunch are much more dressier with several local ingredients. Here are some of the ingredients of this dish:

Bread

Thick, crusty wholemeal or whole grain bread is the best choice for a Ploughman's lunch. Its hearty texture and nutty flavour go well with the meal's variety of cheese, pickles, cold meats, and salad dishes. Although it can be served toasted or untoasted, freshness is essential to a satisfying meal.

Cheese

Cheese is a key ingredient in making a delicious Ploughman's lunch because it provides a rich and savoury contrast to the other ingredients. Cheeses like sharp cheddar, Stilton, Red Leicester, or a regional British cheese are frequently used in this recipe. The Ploughman's lunch is a filling and flavourful meal because these cheeses offer a variety of tastes and textures.

Apple/Fruits

Apple was an essential part of this meal. They are sliced or cut into wedges and placed in the dish. There are so many varieties that can be used, such as Braeburn, Granny Smith, Pink Lady, Cox's, etc. Grapes, slices of pear, and other seasonal fruits are also used in Ploughman's Dish, but apples are a classic choice for this dish.

Cold meats

Cold meats are a part of ploughman's lunch. They add both flavour and protein to the meal. This dish generally uses cold cuts of ham, roast beef, or pork pie. These cold, thinly sliced meats are typically served as part of the Ploughman's hearty and are very satisfying.

Scotch eggs

Scotch eggs are a popular snack, starter, and picnic food. They are normally served at room temperature or cold. They are a popular item in supermarkets, bakeries, and pubs all over the nation. This dish is created when the hard-boiled egg is covered in sausage meat and deep-fried. It is difficult to exclude such a hearty dish from the Ploughman's Lunch.

Pork pie

British pork pie has a crisp golden brown pastry shell filled with finely chopped and seasoned pork meat. It is a very delicious snack, and people enjoy it as both a snack or a meal. It is one of the best additions to the Ploughman's Lunch.

Did You Know: Pork pies are known to have originated in the English town of Melton Mowbray, Leicester. These pies have earned Protected Geographical Indication (PGI) status, ensuring that only those made in the town using traditional methods can bear the name and be known for their distinctive recipe and handcrafted quality. Melton Mowbray pork pies are a celebrated culinary treasure associated with this historic town thanks to this local heritage.

Salad

Fresh garden salad, frequently made up of fresh lettuce leaves, tomatoes, cucumber slices, and occasionally radishes, is commonly a part of the ploughman's lunch. It is meant to go well with heavier elements of the meal, such as cheese and cold cuts.

Pickles

Pickles are an important element of a ploughman's lunch, adding a tangy and savoury taste to the meal. Typically, you can add a variety of pickles on the platter, such as gherkins and pickled onions. These pickled delights not only provide a burst of flavour but also offer a delightful crunch.

Chutneys

There are so many different types of chutneys that can be had with the Ploughman's Lunch, such as tomato chutney, Branston pickle, Piccalilli, red onion chutney, apple chutney, mango chutney, cranberry chutney, mint chutney, etc.

Pate

Pâté, is a rich-seasoned spread made from ingredients that have been finely minced or puréed generally with meat, poultry, seafood, or vegetables. It can be used as a filling for pastries, spread on bread or crackers, or served as an appetizer. Pâté comes in a variety of forms, with some varieties being chicken liver, duck liver and vegetable pâté. It is a common ingredient in French and international cuisine and a beloved ingredient in the Ploughman's Lunch.

Ploughman's Lunch is often served with a cold beverage, mostly beer or cider. These beverages go well with the dish's ingredients. Traditional apple cider and scrumpy cider provide a slightly sweet and crisp contrast to the ploughman's lunch which is perfect for the variety of flavours it offers. A pint of beer like the British bitter or ale, is a good option for a stronger, earthier flavour that goes well with the cold meats and cheeses. Many more types of beverages go well with Ploughman's Lunch – it is all about individual preference!