Grilled Ploughman’s Lunch with Cheddar, Bread, and Pickles

Introduction

The Ploughman’s Lunch is a traditional British meal, typically made with cold ingredients like cheese, bread, pickles, and vegetables. This version adds a twist by grilling some of the components on the Arteflame, offering a delicious blend of smoky flavors while retaining the freshness of the classic dish.

Ingredients

• 4 oz mature cheddar cheese (or your favorite English cheese)
• 2 slices of crusty bread (ciabatta or sourdough)
• 2 hard-boiled eggs
• 2 slices of ham or roast beef (optional)
• 1 apple, sliced
• 4 radishes, halved
• 1 small cucumber, sliced
• 1 small jar of pickled onions
• 1 small jar of Branston pickle or chutney
• Butter (for grilling the bread)
• Salt and pepper to taste

Instructions

Step 1: Fire up the Arteflame Grill

Light the Arteflame grill using vegetable oil-soaked napkins under stacked firewood. Let the grill heat up for about 20 minutes. The outer flat top is perfect for toasting the bread and lightly grilling some of the vegetables.

Step 2: Grill the Bread and Radishes

Butter the slices of bread and place them on the outer flat top. Grill for about 1-2 minutes per side until golden and crispy. While grilling the bread, lightly grill the halved radishes for a couple of minutes to give them a slightly charred, smoky flavor.

Step 3: Prepare the Cheese and Veggies

Slice the cheddar cheese and arrange it on a large serving board or plate. Add the sliced apple, cucumber, pickled onions, and Branston pickle or chutney to the board. Place the hard-boiled eggs, cut in half, next to the other ingredients.

Step 4: Optional Grilled Ham or Roast Beef

If you're including ham or roast beef, lightly grill the slices on the flat top for 1-2 minutes per side to warm them up and add a smoky flavor.

Step 5: Assemble the Ploughman’s Lunch

On the serving board or plate, arrange the grilled bread, cheese, eggs, grilled radishes, sliced apple, cucumber, and pickles. Add any other optional elements, such as ham or roast beef, and serve with butter and chutney on the side.

Tips

• Light grilling for freshness: Only lightly grill the bread and vegetables to keep the classic freshness of a Ploughman’s Lunch while adding a touch of smokiness.
• Variety of cheese: Mature cheddar is traditional, but feel free to include other cheeses like Red Leicester, Stilton, or a good English brie.

Variations

1. Vegetarian Ploughman’s: Omit the meat and add grilled halloumi or portobello mushrooms for a satisfying meat-free option.
2. Spicy Ploughman’s: Add spicy chutney and grilled chili peppers for a hot twist on the classic.
3. Seafood Ploughman’s: Swap the ham or beef for smoked salmon or grilled shrimp for a coastal variation.
4. Sweet and Savory Ploughman’s: Include figs, pears, and honey alongside the traditional cheese and pickles for a balance of sweet and savory.
5. Gourmet Ploughman’s: Add artisanal cheeses, fresh herbs, and homemade sourdough bread for a more luxurious take.

Best Pairings

• English ale: A cold, malty ale pairs beautifully with the sharp cheddar and pickles.
• Cider: Crisp, dry cider complements the apple and cheese combination.
• Pickled beets: Add a tangy, earthy note to the lunch by including pickled beets on the side.

Conclusion

This Grilled Ploughman’s Lunch combines the best of both worlds—fresh, crisp vegetables and sharp cheddar cheese paired with the smoky, grilled flavors of bread and lightly charred radishes. It's a perfect meal for a relaxed afternoon or picnic.