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Vegan Ploughman’s Lunch

Clea Grady

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Ingredients

Some lovely fresh bread (locally baked is best)
Cherry tomatoes on the vine
Carrots, cut into sticks
Celery, cut into sticks
Pickled onions
Branston Pickle
Violife Chedder Cheese (block is better, as you can cut into chunks, but slices are OK too)
Ten Acre crisps (Cheese and Onion or Salt and Vinegar for that traditional pub feel)

I cannot think of a good British pub without thinking of a Ploughman’s Lunch! And being a pickle fan, and a lover of crusty bread, it would be a crime not to have a vegan version. Plus sharing platters (tapas, bread and cheese, salads) are my favourite kind of meals to eat. They’re so much more fun and social. This is great for lazy weekends, but also so easy to whip up mid-week.

Preparation

Special thanks to Victoria Harley for the image: split-pin.co.uk

Method

Take one big plate
Prep your ingredients (wash the veggies, slice, open bags of crisps, cut up cheese etc.)
Set out on the big plate
Serve and eat!

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