Ploughman's Lunch

Wash and prepare the produce: rinse the Lettuce and spin or pat dry, halve or slice the Tomatoes, thinly slice the Cucumber, and core and thinly slice the Crisp Eating Apples.

Slice the Mature Cheddar Cheese into generous wedges or thick slices so it’s easy to pick up and bite into.

Cut the Crusty Bread into thick slices and spread each piece with softened Butter. If you prefer, toast the bread briefly for extra texture.

Arrange the buttered bread and cheese on a serving board or plate, leaving space for the condiments and salad.

Spoon a good helping of Branston Pickle onto the board and add a small pile of Pickled Onions so diners can help themselves to as much tang as they like.

Pile the prepared Lettuce, Tomatoes and Cucumber beside the bread and cheese, and fan the Crisp Eating Apples around the plate for a crisp, refreshing contrast.

Serve with a dollop or a small pot of English Mustard on the side for those who like a fiery kick, and enjoy immediately with knives and plates for easy sharing.