A ploughman’s lunch is a fancy name for lots-of-yummy-stuff on a plate. It’s simple, it’s wholesome, it’s satisfying and, just as a bonus, it’s incredibly easy to put together...
By Jane Kennedy
These take so little time to make and are also a brilliant cracker substitute. For a ‘corn chip’ look, just make the little piles of cheese in a triangle shape.
1 x 250g packet Good quality shredded parmesan cheese
- Preheat the oven to 200ºC. Line a baking tray with baking paper.
- Place teaspoons of grated parmesan on the baking tray, leaving about 3 cm between them to allow for spreading. Bake for 7–10 minutes until bubbling and golden – not brown. Remove from the oven and carefully lift the baking paper – crisps and all – off the tray so it stops cooking.
Use a wide spatula to lift the crisps onto a wire rack or plate to cool – you’ll find that they crisp up as they cool down. The parmesan crisps will stay fresh for up to 3 days if wrapped in baking paper and stored in an airtight container.
A big thanks to Jane for sharing some of her amazing recipes with us. You can find more delicious recipes by Jane in her cookbooks One Dish. Two Ways., OMG! I Can Eat That?, Fabulous Food, Minus the Boombah and The Big Book of Fabulous Food.