Blue Cheese and Walnut Bread with Celery and Apple Salad

Choose a top quality British cheese for Lesley Water's deliciously fresh Ploughman's lunch, served with a crunchy celery and red apple salad
By Lesley Waters
Blue Cheese and Walnut Bread with Celery and Apple Salad
  • Rating:
  • Serves: 4
  • Cook Time: 40 minutes
  • Prep Time: 20 minutes
  • Effort: medium


  • 225 g wholemeal flour
  • 225 g plain flour
  • 1 tsp bicarbonate of soda
  • 1 tsp salt
  • 1 tsp caster sugar
  • 1/2 tsp cracked black pepper
  • 25 g butter, melted
  • 300 ml milk
  • 2 tsp cream of tartar
  • 225 g Shopshire blue, blue vinney or stilton cheese, roughly crumbled
  • 85 g walnut pieces, lightly toasted

For the celery salad

  • 6 sticks celery, sliced on the diagonal
  • 1 small red onion, finely chopped
  • 2 Cox's apples
  • 1 lemon, juice only
  • 2 tbsp extra virgin olive oil
  • 2 large handfuls watercress, washed and picked over


1. Preheat the oven to 190C/gas mark 5.

2. For the bread, sift the flours, bicarbonate of soda, salt, sugar and pepper into a large bowl.

3. Combine the melted butter with the milk. Make a well in the dry ingredients, pour in the liquid and, using your hands, mix to a soft dough. Add the cheese and walnuts and gently knead to combine.

4. Turn out onto a floured surface and shape into a rough oval, about 5cm thick. Place on a floured baking sheet and, using a sharp knife, slash the bread on the diagonal 3 times.

5. Dust with a little extra flour and bake for 40 minutes - the bread should be a golden brown colour and sound hollow when tapped. Leave to cool on a wire rack for 20 minutes.

6. For the celery salad, combine all the salad ingredients and season with black pepper. Transfer to a serving bowl.

7. Cut the bread into thick chunks and serve with the salad. If you're feeling indulgent, add an extra slab of blue cheese.

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