Nick’s English Ploughman’s Lunch Recipe

Nick’s English Ploughman’s Lunch

Introducing Nick’s Ploughman’s Lunch. Once a farmhand's midday staple, now one of England's great culinary traditions.

Cook Time:35 minutes

Serves:2 Servings

Prep Time:20 - 25 Mins

SKIP TO THE RECIPE

Introducing Nick’s Ploughman’s Lunch. Once a farmhand's midday staple, now one of England's great culinary traditions. A home-baked Melton Mowbray Pork Pie at its heart, its savoury jelly set overnight, surrounded by sharp Cheddar, crisp pickles, and all the classic trimmings. The kind of lunch that makes you want to slow down, pour something cold, and take your time.

What is a Ploughman’s Lunch?

A Ploughman's Lunch is a traditional British cold meal, originally served in English pubs, built around crusty bread, a wedge of strong cheese, and pickles.

The name dates back to rural England, where farm labourers would eat a simple packed lunch in the fields. Today it's a beloved British classic, and when done properly, with a freshly baked Jolly Posh Melton Mowbray Pork Pie at its heart, it's nothing short of spectacular.

Where can I get the ingredients for an English Ploughman's Lunch in the USA?

Finding authentic British ingredients in the US is easier than you might think. The Jolly Posh Pork Pie, Cumberland Sausage Rolls, Branston Pickle and Mini French Baguettes used in this recipe are available as a convenient Ploughman's Lunch Bundle to make creating your own traditional pub Ploughman’s Lunch easier than ever.

Make sure to seek out a good, rich, creamy butter (Irish brands are good) and a strong, aged English Cheddar at your nearest cheese counter.

Can I prepare a Ploughman's Lunch ahead of time?

Absolutely - and in fact, you must. The Melton Mowbray Pork Pie needs to be baked the day before and left overnight in the fridge so the savoury pork jelly sets firm inside the hot water crust pastry. This is non-negotiable for an authentic result. Everything else comes together in under 40 minutes on the day.

What makes a Melton Mowbray Pork Pie so special?

A Melton Mowbray Pork Pie is made with uncured, hand-raised pork in a crisp crust pastry, and filled with natural jelly after baking. The result is a rich, deeply savoury pie with a distinctive bowed shape and a boldly flavoured filling.

What cheese should I use for a Ploughman's Lunch?

Strong, mature English Cheddar is a non-negotiable. Look for a farmhouse or cave-aged variety, the sharper and more crumbly the better.

Tips for the perfect Ploughman's Board

Whether you’re making your first ever Ploughman’s Lunch or it’s a regular meal in your home, here are Nick’s top tips for perfecting your Ploughman’s Board;

Plan ahead: The pork pie MUST be made the day before - the jelly simply won't set in time otherwise.
Cheese matters: The older and sharper the better - look for a farmhouse variety if you can find one.
Butter perfection: Find a golden butter with a higher fat content and rich flavour - it makes all the difference on the warm baguette.
Serving tip: Bring the cheese and pie out of the fridge 15 minutes before plating.

How to make Nick’s Ploughman’s Lunch

Ingredients:

1 Jolly Posh Melton Mowbray Pork Pie (whole)
2 Jolly Posh Cumberland Sausage Rolls (frozen)
2 Jolly Posh Mini French Baguettes
1 dollop of Branston Pickle
4 Mrs Darlington's Pickled Onions
1 Granny Smith Apple
2 tablespoons Good Irish butter
2 cups of mixed greens
0.5 English seedless cucumber, sliced into rounds
2 medium red tomatoes, halved
6 thick slices of strong English Cheddar

Method:

Step 1: THE DAY BEFORE - Prepare the Pork Pie

Follow the instructions to bake and prepare your Jolly Posh Melton Mowbray Pork Pie. Leave the pork pie in the fridge overnight so the jelly sets firm and the flavours develop beautifully. This is what separates a proper freshly baked pork pie from a defrosted one.

Step 2: Bake the Sausage Rolls

When you're ready to serve lunch, preheat the oven to 375°F, place the frozen sausage rolls onto a lined tray, egg wash and bake for 35 minutes until golden, puffed, and piping hot throughout.

Step 3: Toast the Baguette

Slice each of the 2 Jolly Posh Mini French Baguettes in half lengthways. Place cut-side up under a hot grill (broiler) or in a toaster oven and toast for 3–4 minutes until the surface is golden and crisp but the inside remains soft and fluffy. Watch carefully, they catch quickly!

Step 4: Butter the Baguettes

While the baguettes are still warm, generously spread 2 tablespoons of rich Irish butter across the cut surfaces. Using good Irish butter is key - don't be shy! Allow it to melt into the toasted bread. Set aside on the board.

Step 5: Slice the Sausage Rolls

Once the sausage rolls are golden and cooked through, remove from the oven and leave to rest for 2 minutes. Using a sharp serrated knife, slice each sausage roll cleanly in two on the diagonal. This gives a generous portion and shows off the filling beautifully.

Step 6: Cut the Pork Pie

Remove the Jolly Posh Melton Mowbray Pork Pie from the fridge and bring to room temperature for 15 minutes. When ready to plate, slice the pie into two generous wedges using a sharp knife. Admire that jelly!

Step 7: Prepare the Fresh Accompaniments

Core and slice the apple into thin wedges. Slice the English seedless cucumber, sliced into rounds. Halve the tomatoes.

Step 8: Assemble the Plates (or Board!)

The most satisfying step - the grand assembly. Think of this as your own English smorgasbord: every element should have its own space to shine, presented separately and with pride, yet together creating a glorious, abundant spread.

Start by placing the pork pie wedges at the centre of the plate and work from there. Next, place the 6 thick slices of strong English Cheddar, fanned out in overlapping slices across one side of the board. Spoon a generous, proud dollop of 1 dollop of Branston Pickle into a small ramekin or directly onto the Ploughman’s board, keeping it neatly apart from the other elements. Tuck the 4 Mrs Darlington's Pickled Onions alongside in their own little cluster. Place the sausage roll halves cut-side up so the golden pastry layers are on full show. Prop the buttered baguette halves on the side. Use the leaves, cucumber wedges, apple slices and green leaves as garnish wherever looks best.

Nick's Ploughman's Lunch is best enjoyed with a cold pint of English ale and absolutely no rush whatsoever.