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Inspiration recipe
Ingredients

80 g mature English cheddar, cut into cunks 

70 g Leicester cheese, cut into chunks 

4 pickled onions/gherkin/cornichon 

2 tbsp fruit chutney or piccalilli 

2 tbsp English mustard 

3-4 Pork Farms mini pork pies (or one large individual pork pie cut into slices) 

6 little gem lettuce 

2 hard-boiled eggs, peeled and halved 

2 slices of baked ham 

Handful of grapes (about 70-80 g) 

6-10 cherry tomatoes 

½ Granny Smith apple, sliced 

Back to inspiration

The petite cook’s perfect ploughman’s lunch

Instructions

“There are a handful of meals I can think of that are so delicious and yet so astonishing simple. Ploughman’s lunch is definitely one of those. This humble traditional British meal has been around for centuries and I couldn’t resist adding in an extra super classic British food. I’m talking about pork pies of course.” – Recipe created for Pork Farms by Andrea Soranidis at The Petite Cook.

Serves: 2 

Prep time: 5 minutes 

Method 

  1. About 20-30 minutes before serving, transfer the cheese out of the fridge and let it sit, covered, at room temperature.
  2. Arrange the pickled onion/gherkins/cornichons, chutney, and mustard into small serving bowls.
  3. Arrange the cheese, mini pork pies, gem lettuce, boiled eggs, baked ham, grapes, tomatoes, and apple nicely on a wood board or large platter and serve immediately. 
Ingredients

80 g mature English cheddar, cut into cunks 

70 g Leicester cheese, cut into chunks 

4 pickled onions/gherkin/cornichon 

2 tbsp fruit chutney or piccalilli 

2 tbsp English mustard 

3-4 Pork Farms mini pork pies (or one large individual pork pie cut into slices) 

6 little gem lettuce 

2 hard-boiled eggs, peeled and halved 

2 slices of baked ham 

Handful of grapes (about 70-80 g) 

6-10 cherry tomatoes 

½ Granny Smith apple, sliced 

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