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Ploughman’S Lunch

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ethandron | 19:02 Tue 31st Jul 2018 | Food & Drink
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If you were making a ploughman’s lunch at home, what would you personally put in it? I know they vary from pub to pub, I’m looking for ideas for doing one myself that’s maybe a bit different, tasty but not too much of a faff.
Thanks.
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It does seem a lot Tilly but it’s only a small amount of each, each. It gives a bit of variety. I forgot, pink lady apples too, a couple of slices each.
This programme I watched, Ummmm, talked about plopping each egg into a ‘sock’ of sausage meat, not the best analogy although that’s exactly what it looked like.
I just take the skin off sausages and then you can add whatever you fancy to it. I usually add a little bit of chilli.
I've only seen malagabob mention the addition of an apple.
Good mature cheddar, apple, chutney, crusty bread ... and a good organic cider.
Buttered!!
I could really eat/ drink that right now.
Extra mature cheddar, ham, lettuce and pickle in between doorstep bread. Some baby plum, yellow and orange tomatoes and baby cucumber on the side.

I make this for Little Tigs most weekends and he loves it.

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