A special lunchtime recipie to treat you dad this Sunday.
500g good quality cooked ham, cut in very thick slices; 1-2 large pieces of hard cheese, such as mature Cheddar and Stilton; one loaf farmhouse bread, sliced; two apples, cut into pieces; chutney, to serve; pickled onions to serve; mustard, to serve.
For the piccalilli: 100g sugar; 1l cider vinegar; one cauliflower head, broken into small florets; 500g French beans, trimmed and cut into large pieces; one cucumber, peeled and thickly diced; 2tsp mustard powder; 2tsp turmeric; 1tsp honey; two garlic cloves, crushed; 3tbsp white wine vinegar; 9tbsp sunflower oil; one red onion, sliced; salt and black pepper.
For the beetroot salad: ½tsp caraway seeds, toasted; 4tbsp vegetable oil; two shallots, finely shopped; four tbsp red wine vinegar; four beetroots, boiled, skinned and roughly chopped; alt and black pepper
1. For the piccalilli, bring the sugar and cider vinegar to the boil in a pan. Add the cauliflower, the beans and cucumber. Cook for three minutes, then remove and drain. In a small mixing bowl, combine the mustard powder, turmeric, honey, garlic with the white wine vinegar. Season with salt and pepper. Stir well before adding the sunflower oil. Put the onion in a bowl, add the vegetables and the dressing, and toss. Keep refrigerated and use within two days.
2. For the beetroot salad, toast the caraway seeds in a little vegetable oil in a hot frying pan.
Mix together the shallots, caraway seeds and vinegar in a bowl and add the oil. Add the beetroot and stir gently.
3. To serve, simply assemble all the ploughman’s components, preferably on a wooden board.
4. Serve with beer.