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#ploughmanslunch #ploughmans #cheeserecipes
The ploughman’s lunch can be traced back for centuries. We as a nation have been consuming bread, cheese and onion for hundreds of years. it was poor mans food, a staple for labourers and farm workers, giving sustenance during a hard days graft. This basic ensemble of things would also often be found in many taverns across the land, and a lot of the time was all you could get unless they had a suspicious looking meat stew or pie.
The ploughman’s lunch gained popularity during the 1950’s, were the cheese bureau started promoting it as a way to increase the sale of cheese after the war. It then subsequently became even more popular during the 60’s when the milk board began promoting it nationally even more so. Now this once humble dish, has become a national favourite.
The problem though is so many places seem to get this simple meal completely wrong, by using inferior ingredients slapped on a plate with some half wilted lettuce. Calling that a ploughman’s is criminal. The modern ploughman’s lunch in my opinion is all about celebrating local produce and showing them off on one simple plate where everyone can dig in. The Spanish have tapas, the Italians anti-pasti and we have the ploughman’s lunch! Haha
Done right this meal is amazing and yet so simple. All of the work is done for you by the producers, which leaves you to just enjoy and appreciate good simple food. Go to your local market, butchers and producers and seek out those nice cheeses, baked hams and pickles. It doesn’t have to cost a fortune, but you’ll be richly rewarded and you’ll remember it for certain.
Now as i said in the video, there’s no strict recipe as such, so using my principles you can mix and match which ingredients you use.
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