Traditional English Pub Style Ploughman's Lunch Recipe

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Traditional English Pub Style Ploughman's Lunch
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Ingredients:

  • 4 slices crusty bread, thick slices or 2 large crusty bread rolls or 1/2 baguette
  • 1 -2 oz fresh butter
  • 4 tbsp chutney (such as, branston pickle, pan yan pickle or ploughman's pickle) or 4 tbsp pickles (such as, branston pickle, pan yan pickle or ploughman's pickle)

Directions:

  1. Arrange the buttered bread on a large platter or plate; you can also leave the bread unbuttered, and place a pat of butter on the side instead.
  2. Cut 4 ozs of cheese per person, it is nice to have a choice of two cheese, such as 2 ozs Cheddar and 2 ozs Stilton - arrange these on the same platter/plate.
  3. Put the pickled onions and chutney or pickles on the side of the plate, along with a fresh tomato left whole and the spring onions.
  4. Make sure there is salt and pepper available, as well as some good real ale or cider!
  5. Enjoy!
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 891.43 Kcal (3732 kJ)
Calories from fat 512.09 Kcal
% Daily Value*
Total Fat 56.9g 88%
Cholesterol 45.71mg 15%
Sodium 1049.7mg 44%
Potassium 743.96mg 16%
Total Carbs 56.22g 19%
Sugars 17.26g 69%
Dietary Fiber 12.56g 50%
Protein 38.94g 78%
Vitamin C 35.4mg 59%
Vitamin A 0.2mg 7%
Iron 3.1mg 17%
Calcium 484.9mg 48%
Amount Per 100 g
Calories 152.99 Kcal (641 kJ)
Calories from fat 87.89 Kcal
% Daily Value*
Total Fat 9.77g 88%
Cholesterol 7.85mg 15%
Sodium 180.16mg 44%
Potassium 127.68mg 16%
Total Carbs 9.65g 19%
Sugars 2.96g 69%
Dietary Fiber 2.16g 50%
Protein 6.68g 78%
Vitamin C 6.1mg 59%
Iron 0.5mg 17%
Calcium 83.2mg 48%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 21.8
    Points
  • 23
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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