Ploughman's Lunch with Beer Soaked Bread
A modern twist on the classic Ploughman's Lunch featuring beer-soaked bread and a fresh salad.
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- •1 cup Wholemeal flour
- •1 cup Self-raising white flour
- •1 pinch Salt
- •250 ml Beer
- •ButterFor lining molds
- •2 Red onionsFor pickling
- •1 sprinkle Sugar
- •2 Cloves
- •2 tbsp Red wine vinegar
- •1 tbsp English mustardFor dressing
- •1 tbsp HoneyFor dressing
- •1 tbsp White wine vinegarFor dressing
- •3 tbsp Olive oilFor dressing
- •1 head Romaine lettuceFor salad
- •1 bunch WatercressFor salad
- •1 stick CeleryFor salad
- •4 RadishesFor salad
- •1 AppleThinly sliced, for salad
- •100 g Cheddar cheeseFor serving
- 1
Mix wholemeal and self-raising white flour with a pinch of salt.
1 min
- 2
Add 250 ml of beer and mix until the dough is wet.
2 min
- 3
Line small molds with butter and dust with flour.
2 min
- 4
Fill molds 3/4 full with dough and bake at 180°C for 25-30 minutes.
30 min
- 5
Slice red onions into rings and mix with salt, sugar, cloves, and red wine vinegar for pickling.
5 min
- 6
Prepare dressing by mixing English mustard, honey, salt, pepper, white wine vinegar, and olive oil.
3 min
- 7
Assemble salad with Romaine lettuce, watercress, celery, radishes, and apple.
5 min
- 8
Glaze bread with milk and bake for an additional 5 minutes.
5 min
- 9
Serve salad with cheddar cheese and pickled onions, drizzling with dressing.
5 min
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