Method
This isn’t so much a recipe as it is a way to enjoy a leisurely lunch on a sunny day — ideally with a cold drink in hand!1. Boil the Egg:
Cook your egg to your liking — about 9 minutes for a firm yolk. Cool, peel, and halve.
2. Assemble the Board:
On a large serving board or platter, arrange the ham, cheeses, boiled egg, lettuce leaves, celery sticks, tomatoes, and sliced fruit. Keep it rustic and relaxed.
3. Add the Condiments:
Place the Gherkins, silverskin onions, red onion chutney, and sliced pickled walnuts in individual ramekins for easy sharing.
4. Serve the Bread:
Pop the buttered crusty bread into a small basket or on a side plate.
5. Set the Table:
Add two plates, cutlery, napkins, and you're ready to eat.
Tip
Pair with a chilled cider, ale, or a glass of crisp white wine — and enjoy in the garden, at the park, or anywhere with sunshine and good company.Ingredients
From the Kitchen:
• 1 head baby gem lettuce, leaves separated
• A handful of British summer tomatoes, halved
• 2 thick slices of quality ham
• 2–3 slices of cheddar cheese
• 2 slices of blue cheese
• 1 boiled egg, halved
• 2 slices crusty bread
• Butter, for spreading
• Sliced apple or pear (your choice)
• A few celery sticks
From the Opies Larder:
• Opies Mini Gherkins
• Opies Mini Silverskin Onions
• Opies Red onion chutney
• Opies Pickled walnuts
