EVERY single bite of a ploughman’s lunch set to star on national television this weekend was made by artisan producers in Oxfordshire.

Countryfile presenter Sean Fletcher will visit five local businesses in this Sunday’s programme as he puts together the dish, which usually consists of bread and cheese, with some form of pickle, ham, and egg common additions.

James Lyall from Mayfield Free Range Eggs near Witney supplied the eggs for this 'ultimate ploughman's', which were then pickled by Fiona Cranston, who runs Cranston Pickles in Horspath.

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The 26-year-old, who has been running the business since June and is set to start a supper club in Oxford next week, said: “Pickling is something I learned from my grandparents.

"I like that it's sustainable, and I only use local and seasonal ingredients."

She added: "It was great to meet everyone and we all got to eat the ploughman's spread which was delicious. It really was the ultimate ploughman's."

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Chef Ben Dulley, who owns Salt Pig Curing Company, contributed a range of salami and cured meats, including a Cotswold ‘Nduja flavoured with Oxfordshire-grown chillies and Red Rye beer.

He said it was rewarding to meet other local business owners, explaining: "I think as an artisan producer you can sometimes feel quite separated working on your own thing.

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Cheesemakers Fraser Norton and Rachel Yarrow - pictured with their son Gabriel - supplied the cheese for the meal. Picture: Richard Cave

"It's not something you go into for the money but because you have a love for it. It was really nice to realise other producers in Oxfordshire feel the same way about what they are doing."

No ploughman’s would be complete without the bread and cheese, and Judith Starling, also known as the Wild Baker, made a sourdough loaf for the spread.

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The former solicitor, who teaches how to make the traditional bread in Abingdon, said: "When I moved here from London it was a lot harder to find the sourdough I loved so I taught myself how to make it."

The German-born baker said she has seen demand grow from people wanting to make their own so they know exactly what goes into the bread they eat.

She left London 13 years ago, taught herself how to bake 10 years ago and has been teaching sourdough baking for almost five years.

Finishing off the impressive meal was husband and wife Fraser Norton and Rachel Yarrow, who provided goat’s cheese from their business Norton and Yarrow Cheese.

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The couple are based at the Earth Trust farm near Shillingford in South Oxfordshire and have won a plethora of awards since they started producing cheese from their Anglo Nubian goats in 2016.

Mr Lyall said: “Although we produce very different products, we’re all absolutely passionate about making our food as good as possible.”

He added: “I realised when looking at the modern ploughman’s that we reflect just a small snapshot of the many local producers every day creating food for our local communities in Oxfordshire.”

See how each part of the meal was created at 6pm on Sunday on BBC One.