Ploughman’s Platter with Homemade Chutney

All this for less than 400 calories

Ploughman’s is a pub classic and if you follow Pinch of Nom’s Ploughman’s Platter with Homemade Chutney recipe you can have a lunchtime feast for under 400 calories, which includes a wholemeal roll for the carb fanatics out there.

Nom’s home-made chutney is delectable, but if you want to save yourself 20 minutes shop-bought chutney will suffice. There really is something in this platter for everyone – ham, salad, cheese, fruit, bread – just dig in and this is perfect if you’re someone who prefers buffet style food.

My wife has recently bought a couple of afternoon tea sets from local cafes comprising finger sandwiches and cakes. They’ve been fine, but apart from being dieting busting they’ve cost in the region of £15 a head! In contrast, this home-made platter costs around £2.65 per portion and is kinder to your waistline.

Recipe: Ploughman’s Platter with Homemade Chutney

Calories: 382 per serving

Serves: 2

Book: Pinch of Nom – Everyday Light  

Prep time: Approx 20 mins

Cooking time: Approx 30 minutes

Ingredients (For the chutney):

  • 2 small red onions (peeled and thinly sliced)
  • 4 tbsp balsamic vinegar
  • 1 tsp Worcestershire sauce or Henderson’s relish
  • 1 tbsp granulated sweetener
  • 200ml water
  • Sea salt
  • Ground black pepper

For the platter:

  • 2 eggs
  • Sea salt
  • Ground black pepper
  • 40g reduced-fat mature Cheddar
  • 4 thin slices of lean ham
  • 2 x 45g wholemeal rolls (sliced)
  • 16 small silverskin pickled onions (drained)
  • 160g cucumber (cut into sticks)
  • 6 radishes (sliced in half)
  • 1 tomato (sliced)
  • 1 apple about 75g (sliced)
  • 20 grapes
  • Handful of lamb’s lettuce

Cost per portion: Approx £2.65


Place all the chutney ingredients in a saucepan, with a pinch each of salt and pepper. Bring to the boil, then reduce the heat to low, cover and simmer with the lid on for 15 minutes. Remove the lid and cool for a further 15 minutes, or until the liquid has reduced and the onions are soft, dark and sticky. Remove from the heat and leave to cool.

While the chutney is cooking, add the eggs to another saucepan. Cover with water and bring to the boil. Once the water is bubbling, cook for 6 minutes. Remove the eggs from the pan with a slotted spoon and leave to cool in a bowl of cold water.

Once the eggs are cooled, peel them carefully. You can do this under a running tap to make it easier. Slice in half and season with salt and pepper.

Arrange the chutney, eggs, cheese, ham, bread, onions, cucumber, radishes, tomato, apple, grapes and lettuce on a board and serve.


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