Why not treat yourself to a traditional Ploughman’s lunch this weekend. The quickest of meals to put together.
Serves 8
3 bay leaves
6 cloves
1 tsp mustard seeds
3 eschallots, whole, peeled
1 carrot, peeled and cut lengthways
2 celery stalks, chopped
1/3 cup malt vinegar
½ cup brown sugar
3 pieces orange peel, pith removed
½ tsp peppercorns
3 cups red cabbage, shaved
2 tbsp red-wine vinegar
½ cup parsley leaves
pickled onion, to serve
Branston pickle, to serve
English mustard, to serve
300g aged English cheddar, to serve
Place silverside, bay leaves, cloves, mustard seeds, eschallots, carrot, and celery into a large pot; cover silverside with water. Add malt vinegar, brown sugar, orange peel, and peppercorns. Bring to the boil, then reduce heat to a low simmer for 45 minutes. Remove pot from heat; let meat cool completely in stock. Remove silverside from stock and thinly slice.
Make pickled-cabbage salad: place cabbage and red-wine vinegar in a bowl, season with salt and pepper, and refrigerate for 20 minutes. Remove and toss through parsley leaves. Serve ploughman’s lunch with pickled cabbage, pickled onion, Branston pickle, English mustard, and aged cheddar.
