Ploughman’s Lunch

·12 min·1 clip

Paula McIntyre recalls her father raving about a proper Ploughman's Lunch in England, sparking nostalgia and curiosity.

Paula McIntyre introduces the episode by connecting it to Father's Day and beer week, sharing a personal story about her father's love for a proper Ploughman's Lunch. She begins by making a Wheaten loaf, mixing dry ingredients like wholemeal flour, self-raising flour, baking soda, walnuts, porridge oats, and sugar. Paula adds melted butter with trickle, stout, and buttermilk to create a dough without kneading. She bakes the loaf at 210 degrees Celsius for 12 minutes, then reduces to 150 degrees for about 40 minutes total. Simultaneously, Paula prepares an onion chutney by caramelizing onions with light brown sugar and mustard seeds. She incorporates balsamic vinegar that was aged in a whisky barrel during lockdown, along with a splash of whisky. The chutney cooks down for about 20 minutes. Paula then sets up a charcuterie board with salami and parma ham, mentioning a board gifted by Cathy McGovern from Fermanagh. She slices the baked bread and assembles the Ploughman's Lunch with cheese, chutney, and meats. Paula reflects on the cost-effectiveness and tastiness of homemade bread compared to store-bought. The episode ends with a tasting, emphasizing the satisfaction of the meal. Throughout, Paula interacts with John, offering tips and anecdotes, such as a childhood story about buying wheaten bread in Newry. The format is a hands-on cooking demonstration with conversational elements.

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