Smoked Ploughman Recipe

Prepare cheese

Remove smoked cheddar from refrigerator 15 minutes before serving to come to room temperature — this enhances flavor and texture. Cut into 1 cm-thick slices or 2 cm cubes and arrange on a board.

Arrange cold cuts

Fan the applewood-smoked ham and smoked turkey breast on the board next to the cheese, keeping slices separate so guests can choose.

If preferred warm bread: preheat oven to 180°C (350°F). Slice the baguette and place on a baking tray for 5–7 minutes until just crisp at the edges. Remove and let cool slightly. Arrange slices and crackers on the board. Spread softened butter onto some slices if using.

Drain cornichons and pickled onions. Place them in small bowls or pile neatly on the board. Spoon the sweet English mustard and apple chutney into small ramekins; place near the cheese and meats so diners can pair as desired.

In a medium bowl, combine mixed baby salad leaves, halved plum tomatoes, thinly sliced radishes, and the thinly sliced quarter red onion. Whisk together extra virgin olive oil, red wine vinegar, sea salt and black pepper and toss lightly with the salad. Place the dressed salad in a small bowl or on the board as a fresh contrast to smoked flavors. Sprinkle chopped parsley over cheese and salad if using.

On a large wooden board or platter, arrange the cheese, cold cuts, bread, crackers, pickles, preserves and salad in separate clusters for an attractive, approachable layout. Provide small knives for the cheese and spoons for chutney. Serve immediately so cheese is at room temperature and bread is slightly crisp.

Estimated single-plate portion yields approximately 466 kcal per serving as listed.