Salt Beef Crumpet Recipe

Make quick pickle

Place the white wine vinegar, water, caster sugar and sea salt in a small saucepan. Heat gently, stirring until sugar and salt dissolve. Remove from heat and let cool for 5 minutes.

Put the peeled, halved eschalots into a heatproof jar or bowl. Pour the warm pickling liquid over them so they are submerged. Leave to cool to room temperature, then refrigerate for at least 30 minutes (preferably 1 hour) while you prepare other components.

Toast the sesame seeds in a dry skillet over medium heat, stirring, until fragrant and lightly golden, about 2–3 minutes. Remove and let cool.

Lightly toast coriander and fennel seeds in the same pan for 1–2 minutes, then crush them coarsely using a mortar and pestle or the back of a spoon. Combine crushed seeds with toasted sesame, smoked paprika, caster sugar and fine sea salt. Mix well and set aside.

In a small bowl, mash the soft goat's cheese with the cream until spreadable but still with body. Stir in lemon zest and black pepper. Taste and adjust seasoning — the mixture should be tangy and creamy.

Warm a small skillet over medium heat and add the beef drippings or 1 tsp oil. Briefly warm the thinly sliced salt beef in the skillet for 30–60 seconds per side until just heated through and slightly glossy — do not overcook. Remove and keep warm.

If your salt beef is in large pieces rather than thin slices, warm for 1–2 minutes per side and then thinly slice against the grain before assembling.

Lightly butter the crumpets on both sides. Toast them in a skillet or under a grill until edges are crisp and surfaces are golden, about 1–2 minutes per side.

Spread about 1 tbsp of the goat's cheese mixture onto each warm crumpet (approximately 18–20 g per crumpet).

Top each crumpet with a portion of warmed salt beef (about 50 g per crumpet if making 6). Arrange the slices so they sit neatly.

Drain the pickled eschalots and slice thinly if desired. Scatter 2–3 pieces of pickled eschalot over each crumpet.

Sprinkle the spice crunch evenly over the crumpets — about 1/2 to 1 tsp per crumpet, concentrating on the beef so the spices complement each bite.

Drizzle each crumpet very lightly with extra virgin olive oil, scatter microgreens or parsley, and serve with a lemon wedge on the side for squeezing.