Ploughman's Crumpets
The perfect dish to soak up the scrumpy!
And you don't need to be a Masterchef semi-finalist to make it!
| Preparation: 10 minutes | Serves: 6 crumpets |
| Cooking: None | Hot-buttered crumpets |
| Ingredients | Quantity (metric) | Quantity (imperial) |
|---|---|---|
| Cheddar cheese (finely sliced) | 125 g | 4.4 oz |
| Free range ham (sliced and torn) | 100 g | 3.5 oz |
| Cucumber (finely sliced) | 1/2 | 1/2 |
| Silverskin pickled baby onions (sliced) | 12 | 12 |
| Red peppers (cut into small pieces) | 1/2 | 1/2 |
| Ploughman's pickle | 3 tbsp | 3 tbsp |
| Salt and pepper | Just a little | Just a little |
METHOD
- See ingredients. I'm not sure whether "Ploughman's pickle" is internationally recognised; if not, think Branston.
- This is obviously a dish that lends itself to creativity. Cherry tomatoes might be nice. A sprinkling of rocket might add a peppery edge. You might even want to experiment with apples. And nobody ever turned their nose up at a radish.
- Assemble as you see fit, having in mind the advisability of trying to keep the toppings at least somewhat attached to the crumpet.
Toppings
The crumpets
OTHER NOTES
Don't forget to use ham from happy pigs, or karma might come to bite you on the arse.
