Ploughman's Lunch Box

Method

1. 1
   • whole grain bread 4
   • butter 20 g
   • cherry tomato 120 g

   Seal the bread with butter — Butter the bread right to the edges and cut each slice in half. The butter is not just seasoning here — it seals the crumb so the bread does not go soft against the tomatoes by lunchtime.

2. 2
   • cheddar 160 g
   • ham 120 g

   Wedge the cheddar, roll the ham — Cut the cheddar into two thick wedges rather than slices — a wedge you break off with your fingers is the whole point of a ploughman's. Fold or roll the ham loosely so it stays easy to pick up.

3. 3
   • apple 1
   • lemon juice 1 tsp
   • cherry tomato 120 g
   • arugula 30 g

   Prep the apple and leaves — Quarter and core the apple and turn the cut faces in the lemon juice so they stay pale for hours. Rinse the cherry tomatoes and the rocket and dry them thoroughly — any water left on the leaves will wilt them in the box.

4. 4
   • cheddar 160 g
   • ham 120 g
   • whole grain bread 4
   • pickled gherkin 4
   • apple 1
   • cherry tomato 120 g
   • arugula 30 g

   Pack the box in compartments — Pack each box in compartments: bread along one side, cheddar and ham together in the middle, then gherkins, tomatoes and apple filling every gap. Tuck the rocket over the top last so it is not crushed under the cheese.

5. 5
   • whole grain bread 4
   • Dijon mustard 2 tsp
   • cherry tomato 120 g
   • black pepper ¼ tsp

   Pot the mustard and chill — Spoon the mustard into a small lidded pot so it does not smear the bread, grind the black pepper over the tomatoes, close the boxes and chill for at least an hour. Assembled the night before, it keeps perfectly for a day.

   ⏱1 hr