Twist on a Ploughman’s
A Ploughman’s lunch may be a retro classic, but it’s still a popular choice for many.
Light and tasty, this typically English dish is best served with a pint of beer and eaten outside in a (sunny) pub garden. But you don’t have to stick with tradition – typically bread, cheddar and pickle – for this menu winner. “A Ploughman’s is relatively easy to do and with the mix of flavours is a great dish,” says Gail Pizer, head chef at Utopia, Broughton Hall, Yorkshire. “Cheese, ham and bread go so well together but there is nothing wrong with mixing it up a bit!”
She suggest serving a couple of options on your menu this summer – The English and The Continental.
For The English she recommends a platter of the following: pulled glazed ham, toasted sourdough slices, chunky potato and parsley salad with mustard and cider vinegar dressing, creamed cheese pot and roast plum halves. For The Continental, try a platter with the following: small baked camembert or brie, parma ham wrapped breadsticks or pitta bread, sliced figs and caramelised onion marmalade.