Ploughman’s Lunch

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Take the cheese from the refrigerator about 30 minutes before serving so its flavour opens.

Ingredients quick view

250 g mature British cheddar

Half a crusty loaf

4 tablespoons Branston-style pickle or chutney

4 pickled onions

2 crisp apples, sliced

2 celery stalks

Butter

Sliced ham, optional

Use assertive mature cheddar and good bread.

Keep wet pickle separate until eating.

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