This isn’t your average Ploughman’s. Thick slices of crusty bloomer are layered with curls of ham, tangy aged cheddar, crunchy little gem lettuce and a generous dollop of pickled pear chutney – a sweet, sharp upgrade from traditional pickle. A swipe of mustard mayo on the inside brings just the right kick, and pickled red onions add colour and crunch. It’s bold, punchy and picnic-ready.

For the pickled pear chutney

1-2 pears, peeled, cored and roughly chopped into small pieces
1 lemon, cut into slices
200g light brown sugar
230ml apple cider vinegar
4cm fresh ginger, peeled and grated
1 green chilli, finely chopped
Pinch of ground cloves
Salt and black pepper, to season
Handful of raisins

For the mustard mayo

1 tbsp mayonnaise
1 tsp Dijon mustard
½ tsp honey

To assemble

2 thick-cut slices of crusty bloomer
5 slices of vintage cheddar
5 slices Bearfield’s Breadcrumbed Ham
4-5 little gem lettuce leaves
Pickled red onion

1. To make the pear chutney, add all the ingredients to a large pot over medium-high heat. Bring to a boil, then reduce to a simmer over medium-low heat. Stir regularly until the pears soften to the point that they start to break apart. Allow the chutney to cool. 
   
2. To make the mustard mayo, simply combine all three ingredients in a small bowl.
3. To assemble the sandwich, place two slices of crusty bloomer onto your board. Spread a thick layer of mustard mayo on both slices. Add the lettuce, slices of vintage cheddar, curls of Bearfield’s Breadcrumbed ham and top with a generous dollop of pickled pear chutney and pickled onion.

Test kitchen tips:

Leftover pear chutney can be stored in a sealed container in the fridge for up to two weeks. Enjoy it on toasted sandwiches or with curry and naan.