Ploughman's Lunch (Ploughman's Lunch) — British Pub Cheese Platter

• 180 gmature Cheddar cheese (cut into thick wedges)
• 80 gStilton cheese (served at cool room temperature)
• 4 slicecrusty farmhouse bread (thick-cut slices)
• 30 gsalted butter (softened)
• 4 tbspBranston pickle
• 6pickled onions (drained)
• 2 tspEnglish mustard
• 2eggs (large)
• 1Cox apple (cored and cut into wedges)
• 2celery stalks (trimmed)
• 6radishes (trimmed)
• 40 gwatercress (washed and dried)
• 0.25 tspfine sea salt
• 0.25 tspblack pepper (freshly ground)

Instructions

1. 1

   Put the eggs in a small saucepan and cover them with 3 cm of cold water. Bring to a steady boil, cook for 9 minutes, then transfer the eggs to cold water for 5 minutes so the yolks set firmly without developing a grey ring.

2. 2

   While the eggs cool, take the Cheddar and Stilton out of the refrigerator so their flavour opens up. A proper ploughman's lunch is not cooked like a Sunday roast; the quality and temperature of the cheese matter more than any elaborate technique.

3. 3

   Butter the farmhouse bread with 30 g softened salted butter, spreading it evenly right to the edges. Cut the celery stalks into 8 cm lengths, halve the radishes if large, and slice the apple into neat wedges just before serving so it stays crisp.

4. 4

   Peel the cooled eggs and halve them lengthwise, then season the cut sides with 0.25 tsp fine sea salt and 0.25 tsp black pepper. Spoon the Branston pickle into a small dish and set the English mustard beside it, because strong relish is essential to balance the richness of the cheese.

5. 5

   Arrange the bread, cheeses, eggs, pickled onions, apple, celery, radishes, and watercress on two plates or one large wooden board. Keep the arrangement generous and practical, like a British pub lunch, with the pickle close to the cheese and enough bread for every bite.