Ploughman’S Lunch

[ethandron]

If you were making a ploughman’s lunch at home, what would you personally put in it? I know they vary from pub to pub, I’m looking for ideas for doing one myself that’s maybe a bit different, tasty but not too much of a faff.
Thanks.

[ethandron]

It does seem a lot Tilly but it’s only a small amount of each, each. It gives a bit of variety. I forgot, pink lady apples too, a couple of slices each.
This programme I watched, Ummmm, talked about plopping each egg into a ‘sock’ of sausage meat, not the best analogy although that’s exactly what it looked like.

[ummmm]

I just take the skin off sausages and then you can add whatever you fancy to it. I usually add a little bit of chilli.

[Eleena]

I've only seen malagabob mention the addition of an apple.
Good mature cheddar, apple, chutney, crusty bread ... and a good organic cider.

[Eleena]

Buttered!!

[Eleena]

I could really eat/ drink that right now.

[tiggerblue10]

Extra mature cheddar, ham, lettuce and pickle in between doorstep bread. Some baby plum, yellow and orange tomatoes and baby cucumber on the side.

I make this for Little Tigs most weekends and he loves it.