Salter Beef Crumpet Recipe

Prepare the pickling liquid: in a small saucepan combine white wine vinegar, water, sugar and 1/2 tsp salt. Bring to a gentle simmer so sugar dissolves (about 2–3 minutes).

Place the thinly sliced eschalots into a heatproof jar or bowl and pour the hot pickling liquid over them. Press down so they are submerged. Let cool to room temperature, then refrigerate for at least 30 minutes (best 1–2 hours) before using.

In a bowl combine the goat's cheese with 2 tablespoons cream, lemon zest, 1/4 tsp salt and 1/4 tsp black pepper. Whip with a fork until smooth and pipeable — if too thick add a little more cream, 1 tsp at a time, to reach a spreadable consistency.

Heat 1 tablespoon butter in a small frying pan over medium heat. Add panko breadcrumbs and toast, stirring frequently, until golden and crisp (about 3–4 minutes).

Stir in ground cumin, smoked paprika and toasted sesame seeds and cook 30 seconds to bloom the spices. Remove pan from heat, season with flaky sea salt and let cool on a plate — the mixture will crisp further as it cools.

Warm the sliced salt beef: in a wide skillet heat 1 tablespoon olive oil over medium heat. Add the sliced beef in a single layer (work in batches if necessary) and sear quickly — about 30–60 seconds per side — just to warm and render a little fat. Season with freshly ground black pepper.

Pour beef jus (or 120 ml concentrated beef stock) into the pan and reduce for 1–2 minutes until the slices are glazed and warmed through. Remove from heat and keep warm.

Toast the crumpets: lightly butter both sides of each crumpet with the 3 tablespoons softened butter and toast on a griddle or in a dry skillet over medium heat until golden and crisp, about 2–3 minutes per side. Alternatively, toast under a grill for 2–3 minutes per side.

Spread about 1 to 1 1/2 tablespoon of the whipped goat's cheese onto each warm crumpet, leaving a small border.

Top each crumpet with a generous portion of the warmed salted beef slices (about 60–70 g per crumpet), spooning a little of the reduced jus over the meat for gloss and flavour.

Drain a few rings of pickled eschalot and scatter 3–4 slices atop each crumpet.

Sprinkle a heaped teaspoon of the spice crunch over each assembled crumpet for texture and spice notes.

Finish each crumpet with a few microgreens or baby watercress, a light drizzle of extra virgin olive oil and a few drops of fresh lemon juice. Serve immediately while warm.