On my very first trip to London, my husband Ted, who had lived there for a time, introduced me to the ploughman's (plow man's) lunch. Every pub serves its own variation. The constants are a few slices of crusty bread, a hunk of good, sharp, English Cheddar cheese, and a bit of tart fruit chutney, to which sausage, ham, apples or other treats might be added. (Don't forget a pint of beer or ale on draught, too.) In the pubs, you're served a plate of individual elements to combine in any way that tempts you. During these next few crazy-busy weeks, with holiday preparations in full swing, these ploughman's crisps make a satisfying lunch or light supper, with very little work on the part of the cook. They're also a great savory appetizer nibble for your cookie exchange party, or football Sunday. Use your favorite homemade or store-bought chutney, or try one of our recipes.