Ploughman's Lunch

Total Time:
13 min
Prep:
10 min
Cook:
3 min

Yield:
small or large, depending on size of the party

Ingredients
  • Fig or lemon leaves, for decoration
  • Chunk of good English Cheddar
  • Jar of Chutney
  • Baked Virginia Ham, thickly sliced
  • Crisp apples, cut up
  • Celery stalks with leaves, cut in half lengthwise
  • Bunch radish, sliced in half
  • Soft Hard-Boiled Eggs, recipe follows
  • Baby carrots
  • Loaf of crusty bread, thickly sliced
  • Unsalted butter, softened
  • Soft Hard-Boiled Eggs:
  • 6 extra large eggs
  • Kosher salt and freshly ground black pepper
Directions

Decoratively arrange the fig or lemon leaves on a serving platter or cutting board. Carefully place the remaining ingredients on top of the leaves and serve.

Soft Hard-Boiled Eggs:

Place the eggs a large saucepan and cover them with cool tap water. Bring the water to a boil, lower the heat and simmer for 3 minutes.

Remove the eggs from the saucepan and immediately place them in a bowl of cold water until they are completely cool.

Remove the shells, slice each egg in half lengthwise, sprinkle with salt and pepper and serve.


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