Savoury crumpet recipe

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  • Vegetarian
serves: 4
Prep: 10 min
Cooking: 1 hr
30 mins plus cooling time
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  • This is a great recipe for a Easter breakfast or lunch, with beetroot and creamy goat’s cheese.

    Ingredients

    • 400g fresh red rhubarb, roughly chopped
    • 2cm fresh ginger, peeled and grated
    • 1 clove garlic, crushed
    • 5tbs white sugar
    • 350g fresh whole beetroot (about 2 medium / large beetroot)
    • 4 crumpets
    • 200g vegetarian Somerset goat's cheese, cut into 12 slices
    • 35g butter for crumpets (or to taste)
    • Mint leaves, to garnish

    Method

    • Put the rhubarb, ginger, sugar and garlic into a processor and process until very finely chopped. Turn into a small saucepan and simmer, uncovered, for about 1 hr until thick, stirring now and again to stop burning on the bottom of the pan. Allow to cool.

    • Scrub the beetroot and cut the stalks down to 2.5cm above the bulb. Either: Boil in plenty of water until soft for about 40 – 50 mins depending on size. Drain, cover, and leave to cool for about 1 – 2 hrs) Or wrap in foil and bake at 200ºC/400ºF/gas 6 for about 40-60 mins until soft, depending on the size of the beetroot. Leave to cool then skin the beetroot and slice thinly.

    • Preheat oven to 200ºC/400ºF/gas 6. Toast the crumpets and lightly butter them. Place on a baking tray and divide the sliced beetroot and goat’s cheese between them. Place in the oven for about 5 – 7 mins until warmed through. Garnish with a mint leaf and serve with the marmalade in small ramekins on the side.

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