What can be more quintessentially British, than a Traditional British Ploughman's Lunch. Beloved of Pubs across the nation, it's one of my favourite lunches. A traditional Ploughman's Lunch is more an assembly job than a recipe. It's main components are cheese, crusty bread and butter, pickles, chutney and salad vegetables. It really is the most famous of pub lunches - simple and yet so satisfying, especially if taken with a pint of real ale or cider. Although the term “Ploughman’s Lunch” was first coined in the 1930’s, as part of a very successful marketing campaign, the concept behind it goes back much further. Throughout the centuries, agricultural workers would take their lunch out to the fields with them. This usually consisted of bread and cheese with ale or cider - a perfect combination. And, It’s easy to prepare and transport. A ploughman's Lunch also makes excellent picnic food, especially when packed in a lovely willow hamper, with plates, cutlery and all the condiments. For me, just the words Ploughman’s Lunch conjures up images of lazy lunches, sat outside with friends, in the Beer Garden of an old Country Pub. I've taken the liberty of adding ham to the trio of English cheeses in my Ploughman's Lunch. Pork pies, quiche or sausage rolls are often added nowadays too. However, at the heart of a good Ploughman's, there has to be at least three cheeses - one blue, one hard cheese and a soft cheese. The bread must be rustic and crusty, and not a Freche baguette! The butter must be salted and the pickled onions and chutney preferably homemade. As for the salad vegetables, I like to add tomatoes and celery to mine, as well as a crisp apple, which marries so well with the cheese. I have also added gherkins to my verison, as we love gherkins here at Chez Lavender & Lovage, and they add a crunch and piquancy to the meal. I hope you enjoy my version of a Traditional British Ploughman's Lunch if you make it, and if the weather is bad, why not enjoy at the kitchen table! Karen