The origins of a ploughman’s lunch are in dispute. Although considered a classic British dish, the name seems to have originated in a 1960s marketing campaign designed to increase cheese sales. However, what is indisputable is the fact that men and women laboring in the fields have turned to a simple lunch of bread and cheese for millennia. And that, essentially, is a ploughman’s lunch: bread, cheese, pickle, fruit, and a selection of salad vegetables. The cheese must be robust, the pickle tangy, and the bread crusty and preferably buttered. The ploughman’s is best washed down with a pint of bitter or a cup of strong tea.
See our video on preparing a ploughman’s lunch.