Ploughman's Lunch

Method

1. 1

   Step 1

   Set out two 10-inch (25 cm) dinner plates or one large serving board, approximately 12 × 16 inches (30 × 40 cm). This is a cold lunch, so no pan, oven or cooking is needed.

2. 2

   Step 2

   Cut the cheddar into 4 thick wedges and divide between the plates, allowing 3½ oz (100 g) per person. Leave it at room temperature for 10–15 minutes while you prepare the remaining ingredients so its flavour becomes fuller.

3. 3

   Step 3

   Drain the pickled onions in a small sieve for 1 minute, then blot away excess liquid with paper towels / kitchen paper. Divide them between two small dishes so their vinegar does not soak into the bread.

4. 4

   Step 4

   Spoon 1½ tbsp of pickle or chutney into a small dish for each person. Divide the butter between the plates in small pats, keeping it separate from the wet accompaniments.

5. 5

   Step 5

   Wash and dry the celery and apple, then trim the celery and cut it into short sticks. Core and slice the apple immediately before assembling the plates to minimise browning.

6. 6

   Step 6

   Slice the bread into 4 thick pieces using a serrated knife, keeping the crust intact. Add 2 slices to each plate, then loosely fold a slice of ham alongside the cheese and arrange the apple and celery in the remaining space.

7. 7

   Step 7

   Add the dishes of pickle and onions and serve immediately, with a butter knife for each person. Keep the bread clear of any pooling juices so its crust stays crisp.