Select Page

Keeping in mind the importance of local and seasonal food, the English ploughman’s lunch comes to mind. Although the origins of this pub staple can be debated, all sources seem to agree that said lunch is traditionally a platter of seasonal food produced within a local area and served up at the local pub. What could be more fitting for our first recipe of the New Year from the BRFM?  

The beauty of this platter for one or more people is that whatever is available and to your liking is fair game. A trip to the Indy Winter Market on a Saturday morning should set you up nicely! Here is Ina Garten’s (the Barefoot Contessa) take on this British specialty.

Ploughman’s Lunch

2010, Ina Garten


  • Fig or lemon leaves, for decoration (or any edible green leaves)
  • 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


Decoratively arrange the fig or lemon leaves on a serving platter or cutting board (lettuce or any edible green leaves can be substituted). Carefully place the remaining ingredients on top of the leaves and serve. What could be more simple or satisfying?

Soft Hard-Boiled Eggs:

  • 6 extra large eggs
  • Kosher salt and freshly ground black pepper


  1. 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.
  2. 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.