Crumpets with Pulled Chicken and Avocado

We're so Hipster it hurts!

And that's your 5 A Day sorted!

Preparation: 10 minutes Serves: 6 crumpets
Cooking: 20 minutes Unbuttered crumpets
Ingredients Quantity (metric) Quantity (imperial)
Free-range chicken breasts (trimmed and cut into 3 or 4 pieces, and well-seasoned) 2 2
Free-range streaky bacon (rashers) 4 4
Avocado (peeled, cored and chopped) 1 1
Red or yellow pepper (cored and chopped) 1 1
Cherry tomatoes (de-seeded and chopped) 12 12
Fresh basil (finely chopped) 3 tsp 3 tsp
Garlic clove (peeled) 1/2 1/2
Extra virgin olive oil 2 tbsp 2 tbsp
Butter A knob A knob
Salt and pepper Plenty Plenty


      The toppings

      1. Melt the butter in a griddle pan (a ridged frying pan, if this doesn't translate).
      2. Add the bacon and fry over a medium heat, turning from time to time, until the fat is perfectly crispy.
      3. Remove the bacon, leaving the fat in the pan, and set to one side.
      4. Add the chicken pieces to the pan and cook over a medium to high heat, turning to ensure all sides are nicely browned, for about 5 minutes. They should be cooked through, but do test them before you start washing up the pan.
      5. Remove the chicken to a large bowl and cover with tinfoil. The chicken wants to rest for 10 minutes or so, and will then be ready to pull into smaller pieces.
      6. While the chicken is having its rest, prepare the avocado, pepper, tomatoes and basil.
      7. Mix everything together (including any juices thrown off while the chicken was resting) together with plenty of salt and pepper. 

      The crumpets

      1. Rub the garlic clove onto the tops of the crumpets while still warm.
      2. Drizzle over the olive oil.
      3. Stack on the ingredients.
      4. Scrumdiddlyumptious!



Alongside the free-range chicken, don't forget to use bacon from happy pigs, or karma might come to bite you on the arse.

Helen Browning smoked streaky bacon is our number one.