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Use cold beer - I'm having Marston's EPA (English Pale Ale).
Use crusty cob(s) or a petit pain.
You need to prepare butter at room-temperature (70 grams = 2½ ounces).
Provide wedges of your favourite English cheese(s) (I'm using mature Cheddar, but see introduction for list of alternatives).
You need pork pie (Melton Mowbray).
Provide ham.
Use pickled silverskin onions.
Prepare Any other pickles or chutneys you'd like to plate.
You need to prepare mixed salad.
Provide apple wedges (optional).
You need to prepare portion of British salad cream to dress (optional).

Short Tips:

- Salt is that the one of the key making the food’s flavor jump around on your tongue. Most of recipes you read will tell when you ought to add salt, but it is a good rule of thumb to add at least a pinch or two when you start cooking and once more at the very end. Your palate are going to be the final guide here, so taste often.

Because of it's simplicity of ingredients, the keyword to any Ploughman's is 'generosity'. Ask yourself if your Ploughman's is going to be filling enough to keep a hardworking ploughman going for a whole afternoon?.
This should do it, right?.
Before you do anything else, pop your beer in the freezer for about 20 minutes to get it good and frosty ❄ Next, cut a good sized wedge from your cheese.
Add your crusty cob to the plate, unsliced, with the butter. Tiger rolls are also a good alternative, as are sliced baguettes or petit pain.
Plate up your pickles and/or chutneys. Use toothpicks to make your pickled onions easier to eat. I'm using traditional pickled silverskin onions, and Branston's (ploughman's) pickle. Suggestions for other sides are listed in the introduction at the top of the page..
Add the cheese, ham, and salad....
Slice a wedge from the pork pie if using, and add to the plate. Strictly speaking, pork pie is not an original component, but it has become a somewhat traditional addition to a Ploughman's, and they taste awesome with cheese and pickle. Besides, there's no hard and fast rules about additions once you have all the classic elements in place (bread, butter, cheese, pickle, and beer).
Serve with a fork 🍴 and a cheese knife or a table knife 🔪 capable of cutting the bread, the cheese, and spreading the butter. Apparently the table etiquette with cobs and bread buns is that you should tear them if you're not going to butter them, but slice them if you are. I don't think ploughmen would've paid much attention to etiquette though....
...and of course, don't forget your pint of ale, straight from the freezer. 🍻.
If you want to add a few herbs as a garnish etc., the following all go well with cheese: ~ parsley ~ thyme ~ tarragon ~ marjoram ~ basil And of course dill goes great with pickles, and sage is lovely with onions.
I'm just dressing with Heinz salad cream....

Ploughman's lunch, British cold meal, typically served in pubs, consisting of bread, cheese, and assorted accompaniments. It supposedly resembles what a ploughman might have eaten on a midday break in the fields. British ploughman's lunch. salamoia situazione difficile sottaceti sottaceto ploughmans lunch pub lunch single serving merano merenda merendina spezzafame spuntino stuzzichino stilton pomodoro tradizionale vegetariano. It's as if the term 'Ploughman's Lunch' has been on the archetypal village pub's menu for several millenia but you might be astonished to find out its use It says "exists for the admirable purpose of popularising cheese and, as a corollary, the public house lunch of bread, beer, cheese and pickle. Ploughmans - a Traditional British Lunch.

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