The Classic Ploughman’s Lunch is a simple arrangement of assorted breads, spread, tinned fish and fruit yielding an unforgettable spread. the world of entertaining has gotten a bit intense lately with expectations for hospitality and I was reminded of this concept of a simple British ploughman’s lunch. in England, ploughman’s would go out to the fields and would enjoy some crusty bread with pickled onions and a protein as their midday break.
I’ve made so many intricate and time-consuming charcuterie boards over the years with my business, Meyer & sage. this beautiful spread took me mere minutes to make and it’s equally as beautiful. this classic ploughman’s lunch requires minimal arrangement, minimal knife work, you can keep condiments in jars if you like, no muss, no fuss. I hope you try it.
ploughman’s lunch history:
the concept of the ploughman’s lunch dates back to the 1800’s wherein Ploughman’s would take their midday break out in the fields with a hearty meal full of items made at home- a crusty bread like baguette was a common staple as it would hold up to hearty toppings like pickled vegetables, cheeses from the region and a protein such as sliced meats, tinned fish, Paté, hard-boiled eggs, a meat pie or simple butter to accompany the bread.
these ingredients were an ideal combination as they remained fresh and delicious packed cold and served at room temperature. seasonal fruits were also added in at times- fresh apples and pears in the winter, berries and stone fruits in the summer.
the ploughman’s lunch has also been embraced in present time in British gastro-pubs. Many have dressed up this simple concept with scratch-made Scotch eggs, Paté, terrines and higher-end meats. breads are artisan-made and cheeses are made-from-scratch- the perfect pairing with a local stout.
ploughman's lunch components:
these are the simple components I used to create a ploughman’s lunch for my mom and I while redecorating her new beach house. it was simple to make, and we were able to graze on it over the afternoon.
- gluten-free bread: I used a wonderful gluten-free baguette for this platter, warmed it in the oven then wrapped in a decorative tea towel.
- tinned smoked salmon: tinned fish’s popularity is trending and on the rise for its amazing nutritional benefits and being shelf stable. this brand is incredible.
- seasonal fruit: I always used what’s in season and in this instance, it was fresh figs, currants and organic honeycrisp apples.
- jarred condiments: spicy pickles and a plum chutney were what we had on hand.
- edible garnishes: I washed and dried a large beautiful radish bunch. This edible garnish addition provides height and dimension as well as another component to just pop into your mouth.
entertaining ideas:
the ploughman’s lunch concept is so versatile to mix and match ingredients for different occasions:
- brunch: tinned smoked salmon, fresh radish, whipped cream cheese, bagels & fresh strawberries
- baby shower: hard-boiled eggs, fresh melon, high-quality butter, fruit jams, croissants
- cocktail party: store-bought terrine, my Korean-marinated eggs, pickled red onions, artisan crackers
- child birthday party: deli ham, soft rolls, mild cheese, fresh apple slices.
- gal’s night: caviar, tinned smoked salmon, fresh grapes, high-quality butter and baguette.
- game day: smoked sausage, pepperjack, pretzels, pickles & grainy mustard
Classic Ploughman's Lunch
Ingredients
- 1 gluten-free baguette
- 1 bunch radishes washed and dried
- 1 cup fresh figs washed & dried
- 1 medium honey crisp apple sliced
- 1 block English white cheddar cut into shards or left whole
- 1 tin smoked salmon
- 1 cup spicy pickles
- 1 small jarred chutney of choice
Instructions
- If you wish to warm your bread, preheat oven to 400 degrees.
- Add baguette straight to the oven rack and bake until warm and outside is crusty, 7-10 minutes.
- Meanwhile, add remaining ingredients to a decorative platter or lazy Susan. You can transfer pickles and chutney to serving ramekins or leave them in jars.
- When bread is warmed, wrap it in a decorative tea towel and add to your platter.
- Make sure to serve items with plenty of servingware and napkins for guests to slice their own cheese, tear their own bread, spear their own pickles and scoop their own chutney.
