Forget socks and slippers and instead treat dad to some tasty grub this Father’s Day. Here is a great father's day recipe from Manly Food by Simon Cave

Ingredients:

Serves four

500g good quality cooked ham, cut in thick slices

1-2 large pieces of hard cheese, such as mature Cheddar, and Stilton

1 loaf farmhouse bread, sliced

2 apples, cut into pieces

Chutney, to serve

Pickled onions to serve

Mustard, to serve

For the piccalilli:

100g sugar

1l cider vinegar

1 cauliflower head, broken into small florets

500g French beans, trimmed and cut into large pieces

1 cucumber, peeled and thickly diced

2tsp mustard powder

2tsp turmeric

1tsp honey

2 garlic cloves, crushed

3tbsp white wine vinegar

9tbsp sunflower oil

1 red onion, sliced salt and black pepper

For the beetroot salad:

1/2tsp caraway seeds, toasted

4tbsp vegetable oil

2 shallots, finely shopped

4tbsp red wine vinegar

4 beetroots, boiled, skinned and roughly chopped

Salt and black pepper

Method: For the piccalilli, bring the sugar and cider vinegar to the boil in a pan. Add the cauliflower, the beans and cucumber. Cook for three minutes, then remove and drain.

In a small mixing bowl, combine the mustard powder, turmeric, honey, garlic with the white wine vinegar. Season with salt and pepper. Stir well before adding the sunflower oil.

Put the onion in a bowl, add the vegetables and the dressing, and toss. Keep refrigerated and use within two days.

For the beetroot salad, toast the caraway seeds in a little vegetable oil in a hot frying pan. Mix together the shallots, caraway seeds and vinegar in a bowl and add the oil. Add the beetroot and stir gently.

To serve, simply assemble all the ploughman’s components, preferably on a wooden board. Serve with beer.