Ploughman’s Lunch Board with Cheddar, Ham, and Pickles

Why You’ll Love This Recipe

• Classic British pub flavors: sharp cheddar, sweet-tangy Branston, and smoky ham.
• Zero cooking, all pleasure—20 minutes from start to feast.
• Beautifully rustic presentation that’s perfect for easy entertaining.
• Flexible and scalable for 2 or a crowd, with make-ahead components.

Grocery List

• Produce: 2 crisp apples, 120 g mixed salad greens, 1 lemon (optional)
• Dairy: 250 g sharp English cheddar, 30 g unsalted butter (optional)
• Pantry: Rustic loaf (about 400 g), 300 g thick-cut ham (deli), 150 g Branston pickle, 150 g pickled onions, extra-virgin olive oil, malt or cider vinegar, Dijon or English mustard, fine sea salt, black pepper

Full Ingredients

The Board

• 1 crusty country loaf or baguette (about 400 g), sliced 1.5–2 cm thick
• 30 g unsalted butter, softened (2 tbsp; optional, for spreading)
• 250 g sharp English cheddar, cut into wedges or thick slices
• 300 g thick-cut ham (roast or smoked), sliced 6–8 mm
• 150 g Branston pickle (about 1/2 cup)
• 150 g pickled onions, drained
• 2 medium crisp apples (about 340 g total), cored and sliced; a squeeze of lemon to prevent browning (optional)

The Green Salad

• 120 g mixed salad greens (about 4 cups lightly packed)
• 2 tbsp extra-virgin olive oil (30 ml)
• 1 tbsp malt or cider vinegar (15 ml)
• 1 tsp Dijon or English mustard (5 ml)
• 1/4 tsp fine sea salt
• 1/8 tsp freshly ground black pepper

Optional Extras & Garnishes

• 100 g gherkins/cornichons
• 2 tsp English mustard
• Fresh herbs for garnish (thyme or parsley), a few sprigs

Step-by-Step Instructions

Step 1: Set the stage

Choose a large wooden board or platter and a couple of small bowls for the Branston pickle and pickled onions. For best flavor, remove the cheddar and ham from the refrigerator as you start so they warm slightly toward room temperature (20–22°C / 68–72°F) while you prep.

Step 2: Make the quick vinaigrette

In a small bowl, whisk together the olive oil, vinegar, and mustard until emulsified. Season with the salt and pepper. Taste and adjust acidity with a splash more vinegar if you prefer a brighter salad.

Step 3: Dress the greens

Add the salad greens to a mixing bowl. Drizzle over the vinaigrette and toss gently to coat every leaf without bruising. Set aside.

Step 4: Slice bread, cheese, ham, and apples

Slice the bread into thick, rustic slices and butter lightly if you like. Cut the cheddar into chunky wedges or batons. Stack or fold the ham slices for easy grabbing. Core and slice the apples; if not serving immediately, toss the slices with a squeeze of lemon to slow browning.

Step 5: Arrange the board

Spoon the Branston pickle and pickled onions into small bowls. Place them onto the board first, then arrange clusters of cheddar, ham, and bread around them. Fan the apple slices near the cheese. Mound the dressed greens on the board or serve in a separate shallow bowl. Tuck in gherkins and herb sprigs if using.

Step 6: Final touches and serve

Give the board a final look for balance of colors and textures—golden cheddar, pink ham, glossy brown pickle, pearly onions, and bright green apples and salad. Serve immediately while the bread is crusty and the apples are fresh. Encourage diners to layer bread with butter, cheddar, ham, a dab of Branston, and a pickled onion for the quintessential bite.

Pro Tips

• Let cheddar and ham lose their chill for 15–20 minutes; flavors bloom at room temperature.
• Use a serrated knife for clean bread slices and a cheese wire or sharp knife for neat cheddar wedges.
• Keep condiments in small bowls to prevent soggy bread and to make the board look polished.
• If prepping ahead, slice apples last and toss with lemon to keep them crisp and bright.
• Balance the board: aim for a mix of creamy, crunchy, salty, sweet, and tangy elements in every bite.

Variations

• Cheese swap: Try aged Red Leicester or Double Gloucester alongside or instead of cheddar.
• Vegetarian: Replace ham with extra cheeses and roasted beets or a pot of hummus.
• Pub deluxe: Add a Scotch egg or hard-boiled eggs and a second pickle or chutney.

Storage & Make-Ahead

Slice cheese and ham up to 1 day ahead; wrap tightly and refrigerate, then temper 15–20 minutes before serving. Wash and spin-dry salad greens, store in an airtight container lined with paper towels for up to 2 days. Make vinaigrette up to 3 days ahead; whisk before using. Slice bread just before serving to preserve crust; if needed, refresh slices in a low oven (120°C / 250°F) for 5–7 minutes. Do not slice apples until close to serving; if you must, toss with lemon and store airtight up to 4 hours. Leftovers: store components separately—cheese and ham up to 3 days refrigerated, bread in a paper bag at room temp up to 1 day, condiments per jar guidance.

Nutrition (per serving)

Approximate values: 850 calories; 75 g carbohydrates; 42 g protein; 40 g fat; 16 g saturated fat; 6 g fiber; 1,600 mg sodium. Values will vary based on brands and portion sizes.