Ploughman’s Lunch

Cut the Crusty Loaf into thick slices (or tear into chunks) so each diner can build their own bite-sized combinations.

Spread a thin layer of Butter onto the bread to add richness and help the toppings sit nicely.

Slice the Mature Cheddar Cheese into generous pieces and place them on some of the buttered bread.

Spoon a little Branston Pickle next to the cheese — its sweet-tangy flavor is a classic partner for the sharp cheddar.

Add a few Pickled Onions for a sharp, vinegary bite and slice the Apple thinly to provide a crisp, sweet contrast.

Slice the Tomato and Cucumber and arrange them on the board or on other slices of bread for freshness and color.

Scatter a handful of Mixed Salad Leaves around the platter; dress them lightly with olive oil, salt and pepper if you like.

Arrange everything on a board or large plate so guests can assemble open-faced sandwiches or small stacks — serve immediately and enjoy with extra pickle or butter on the side.