Joni Page

A “ploughman’s lunch” is often thought of as something rural workers used to eat while they were out in the field, a picnic of sorts where the staples were bread, hard cheese and pickles. They were easy to carry out into the field and kept well.

For family members who might have intolerances, sensory sensitivities or a restricted range of tolerated food, this idea is a godsend. Put whatever your diner will eat on a plate and call it a ploughman’s platter! Some people don’t like disparate foods to touch, so make the plate a big one.

For others, this is a quick meal on hot days, busy days and restful Sundays.

To make a ploughman’s platter, get out a large plate and put stuff on it from your fridge, pantry or freezer.

My tip is not to overdo it the first time for kids or for diners with a restricted range. Just stick to a few things you know they like. You know your diner best.

Here’s some ideas to get you started:

.         cheese (cheddar, shaved parmesan, camembert, brie)

.         olives (pipped), or seeds (like pumpkin)

.         sundried items such as tomato and capsicum

.         pickles like onions and gherkins

.         fruit such as strawberries, blueberries, grapes

.         dried fruit like sultanas, raisins, apricots

.         crackers to suit the palate of the diner

.         bread (plain/with butter or other preferred topping)

.         breadsticks

.         cooked calamari rings or pickled octopus

.         dolmades

.         dips or even a bowl of sauce

.         deli meats (ham, salami, kabana)

.         fresh vegetable sticks (carrot, cucumber, celery, capsicum)

Happy non-cooking!

Joni