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



    1. See ingredients. I'm not sure whether "Ploughman's pickle" is internationally recognised; if not, think Branston.
    2. 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.

    The crumpets

    1. Assemble as you see fit, having in mind the advisability of trying to keep the toppings at least somewhat attached to the crumpet. 



Don't forget to use ham from happy pigs, or karma might come to bite you on the arse.