There’s no doubt about it, the ploughman’s lunch is an absolute British institution. This simple fare has been around for centuries, with farm workers enjoying that classic combo of bread, cheese and beer as their midday meal – although the version we know and love today was made a pub staple in the 1950s as a way to repopularise cheese to the British public after it was rationed in the war.
Since then, this ever-popular lunch has grown to include loads of tasty little additions that all celebrate great British produce. A typical ploughman’s today features quality meat; a lovely wedge of cheese; crusty, homemade bread; and – to take it to the next level – some fruit, pickles, or preserves can be added, transforming it into something that’s really quite special. With a few creative touches, you can curate your perfect picnic lunch, with beautiful British ingredients all on one plate. Happy days!
Read on for our guide to a proper ploughman’s: cheese; bread; meat; pastry; pickles and chutneys. Think of this as the blueprint for your own ploughman’s – mix and match with elements from each category, or feel free to embellish with whatever you fancy. Enjoy!
It’s all in the bread
For the bread, you want to go simple and hearty. You can get a rustic country loaf from your local bakery, but you can’t beat making your own. Here are some of our favourite easy recipes...
This delicious bread recipe is great for beginners and experienced bakers alike, and is the ideal blank canvas to cut into bouncy doorsteps for any combo of toppings in your ploughman’s.
These soft and fluffy English muffins will always hit the spot. Slice them open, slather with good-quality butter, and get stuck in.
If you’re feeling confident, you can’t beat making your own proper sourdough. Sturdy with a slight tang, it’s a brilliant base for your savoury feast.
The perfect pair: cheese & fruit
As two pillars of the ploughman’s, your fruit and cheese pairings have got to be spot on, and when it comes to quality cheese, Britain has it down. Try sweet and juicy fresh or roasted grapes with torn-up Tunworth or chunks of Westcombe Cheddar, and you can’t go wrong with beautiful British Stilton teamed with crunchy apples and pears. There’s truly nothing better.
For more gorgeous fruit and cheese combos, check out our full pairing guide.
A satisfying slice of meat
Plan your ploughman’s in advance based on your favourite quality cooked meat. We love to use thinly carved roast beef, or a gorgeously smoked, cured ham always goes down a treat. Try the recipes below for your next Sunday roast or weekend dinner, and use the leftovers cold for a no-fuss midweek lunch…
This beef has a gnarly, peppery outside coating that takes it to the next level. Carve it nice and thin for your roast dinner, and save the rest for a ploughman’s that will be truly unforgettable!
This sweet and sticky ham is top-tier – a seriously delicious twist on the classic. And, with this recipe serving 16-20 people, there’s sure to be plenty of leftovers to make off-the-chart cold cuts.
For something a bit special
Not essential, but there’s something so joyful about a tasty little snack like a pork pie or an oozy Scotch egg with your ploughman’s lunch. Here are our fave options to make yourself:
These herby, spiced Scotch eggs are the perfect bite-sized mouthful to take on a picnic or for lunch in the garden. What’s more, they’re great to batch cook for a big family get-together.
Add a crisp Royal Gala apple and fresh thyme to your sausage rolls to really amp up those lovely pork flavours. Whip up a batch of these golden rolls in just 30 minutes for a last-minute addition that everyone will appreciate.
If you’re trying to eat less meat, these umami-packed vegan rolls will hit the spot. Savoury, indulgent and full of mushroomy goodness, these are the perfect bite to round off your ploughman’s.
The finishing touch: Pickles, chutneys & dips
Absolutely essential is a spoonful or two of your favourite condiments – Jamie’s favourites. From zesty pickled veggies to bold and tangy chutneys, these flavour-packed additions will cut through the rich meat and cheese for a beautifully balanced lunch. Have a go at some of these:
Pickles
These quick-pickled onions are ready in 30 minutes, and can be eaten straight away or left for up to 2 weeks to become even more delicious. Why not have a go?
For a slick way to enjoy gorgeous seasonal veg, pickle up anything crunchy you have available with chillies and bay leaves – it’ll be so good with your chosen cheese.
Chutneys & dips
Jamie says, “No ploughman’s is complete without this!” and we couldn’t agree more! Spicy and fruity, this is the only piccalilli recipe you need. For best results, let it mellow in a dark, cool cupboard for one month, then dollop onto your favourite meat.
This tomato chutney couldn’t be easier. Whack everything in a pan, hit it up with the right seasoning, and just leave it to tick away. Jammy, tangy, and great on crusty bread.
Making your own wholegrain mustard is a wonderful thing, and this beer-soaked beauty has a lovely coarseness and sharpness that you simply can’t buy at the supermarket.
Now you’re all set to enjoy your perfect ploughman’s! A cold pint of beer or cider is the traditional companion, but we also like to wash it all down with a jug of something refreshing and fruity…
Why Jamie loves a ploughman’s
Growing up in a pub meant Jamie was around British classics like this his whole childhood, so this celebration of a dish is super close to his heart and one of his favourite meals to make.
“The reality is that the ploughman’s lunch really encapsulates the philosophy behind putting a little picnic together. It’s a bit like the way you eat on Boxing Day, but you’re doing it every day, which is my idea of heaven.”
