Ploughman’s lunch

1H 40M


Bread and butter pickles


1.Make bread and butter pickles. Combine cucumber and onion in a glass or stainless steel bowl; sprinkle with salt, mix well. Cover; stand 30 minutes. Rinse, then drain cucumber mixture; pat dry with paper towel. Spoon into a hot sterilised jar. Stir remaining ingredients in a medium saucepan over high heat, until sugar dissolves. Bring to the boil; remove from heat. Pour enough hot vinegar mixture into jar to cover cucumber mixture; seal immediately.
2.Preheat oven to 200°C/400°F. Line a large oven tray with baking paper.
3.Heat oil in a large frying pan; cook onion, stirring, over medium heat until soft. Add sugar and vinegar; cook, stirring occasionally, 10 minutes or until onion is caramelised. Cool.
4.Sift flours into a large bowl, add husks to bowl; rub in butter. Stir in half the cheddar and half the chives. Add egg and enough buttermilk to mix to a soft sticky dough. Turn dough onto a floured surface; knead gently until smooth.
5.Roll dough between sheets of baking paper into a 30cm x 40cm rectangle. Spread caramelised onion on dough leaving a 2cm border along the far long side; top with remaining cheddar and remaining chives. Roll up firmly from long side; transfer to tray. Using a sharp knife, cut dough into eight slices, without cutting all the way through. Gently push slices to the left and right. Brush with a little extra buttermilk.
6.Bake bread for 40 minutes or until browned. Stand on tray 20 minutes before serving with pickles, ham, extra cheddar and celery.

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