Light, fluffy, fresh crumpets are perfect for a weekend brunch - top with sweet and salty burnt honey butter
- 250ml milk
- 200g plain flour
- 1 tsp fast-action dried yeast
- 1 tsp golden caster sugar
- 2 tbsp vegetable oil, plus extra for greasing
- 5 tbsp clear honey
- 140g unsalted butter, at room temperature
MethodPut the flour, yeast, sugar and ½ tsp fine salt in a large bowl, and gradually mix in the cooled milk to make a smooth, loose batter. Cover and leave to rise in a warm place for 1hr-1hr 30 mins or until doubled in size and very bubbly.
- 1 tbsp olive oil
- 450g salmon fillet, skinned
- 2 large oranges
- 3 small red onions
- 225g large, cooked, peeled prawn
- 2 x 150g bags bistro leaves or mixed salad leaves
- 125ml olive oil
- 2 tbsp wholegrain mustard
- 1½ tbsp heather honey or clear honey
- 1 tbsp mayonnaise
- 1 tbsp white wine or raspberry vinegar
- The day before, heat the olive oil in a non-stick frying pan, then cook the salmon, skinned side down, for 12-15 minutes, turning half way through. It should be cooked all the way through and opaque in the centre.
- Meanwhile, make the dressing. Put olive oil, mustard, honey, mayonnaise and vinegar with some salt and pepper into a blender and whizz until well combined, then set aside.
- Peel and segment the oranges and remove any pith (work over a plate so you can catch all the juices). Cover the oranges and keep in a cool place. Stir the orange juice into the dressing and store it in a screw top jar. Slice the onions, put into a plastic bag and store in the fridge.
- Flake the salmon into large pieces using two forks to tease the flesh apart, then spoon over half the dressing. Cover and chill.
- When ready to serve, shake the dressing, put the sliced onion, prawns and orange segments in a large bowl and drizzle over the remaining dressing. Add the salad leaves and toss together lightly. Using your hands, gently lift the mixture on to a large platter and scatter over the salmon flakes. Season with some coarsely ground black pepper and serve immediately.
- 1 tbsp olive oil, plus extra for drizzling
- 1 red onion, finely chopped
- 500g lean minced beef or turkey
- 1 egg
- 12 cream crackers, bashed to fine crumbs
- 2 tsp chilli paste
- 2 tsp garlic paste
- 1 tsp each, tomato ketchup and brown sauce
- 2 tbsp plain flour
- 6 hamburger rolls, toasted, to serve
- toppings of your choice (relish, chutney and salad ), to serve
- 4 sweet potatoes, cut into wedges
- 2 tbsp olive oil
- 1 tsp paprika
- Heat the oil in a frying pan and fry the onion for about 5 mins or until soft. Leave to cool slightly. When cool, put the onion in a large bowl with the mince, egg, bashed crackers, chilli, garlic, ketchup and brown sauce, and mix well to combine. Divide the mince into 6, roll into balls and flatten each into a nice fat burger.
- Put the flour on a plate, dab each burger to the flour on both sides, then transfer to a baking tray. Wrap with cling film and pop in the fridge for a couple of hours.
- Heat oven to 200C/180C fan/gas 6. To make the wedges, put the sweet potato on a baking tray and drizzle with olive oil. Sprinkle with paprika, season, then give them a good shake or shuffle around with your hands to make sure they’re well coated. Roast for 30-40 mins depending on how crisp you like them. Make sure you give them a good shake a couple of times to ensure they cook evenly.
- When the wedges have been cooking for 10 mins, drizzle the burgers with a little olive oil and put them in the oven to cook with the wedges for the remaining 20-30 mins, flipping them halfway. 5 Serve the burgers in the rolls with your choice of toppings, and a good helping of wedges on the side.
- 300ml whole milk
- zest 1 orange
- 50g butter, cubed
- 500g strong white flour, plus 140g for the crosses, and extra for dusting
- 1 tsp cinnamon
- 85g golden caster sugar
- 7g sachet fast-action dried yeast
- 1 large egg, beaten, plus 1 egg to glaze
- oil, for greasing
- 100g dried mixed fruit
- 200g salted butter, softened
- 1½ tsp cinnamon
- ½ tsp ground ginger
- 4 tbsp clear honey
- Warm the milk and orange zest in a small saucepan until steaming. Remove from the heat and add the butter, swirling the pan until the butter has melted and the milk has cooled to hand temperature.
- Mix the flour, cinnamon, sugar, yeast and 1 tsp salt in a large bowl. Pour in the milk mixture and the beaten egg, and mix with a wooden spoon until the mixture clumps together. Tip out onto your work surface and knead until smooth and elastic – the dough should bounce back when pressed with your finger. Transfer to a clean oiled bowl, cover with cling film or a tea towel and leave to rise for 2 hrs or until doubled in size.
- Dust your largest baking tray with flour. Tip the dough back onto your work surface and knead again to knock out any air bubbles. Add the dried fruit and knead to incorporate into the dough. Divide the dough into 11 equal pieces. Roll each lump of dough into a smooth ball. Arrange the balls on your tray in a ring, leaving a small gap between each one. Cover loosely with a piece of cling film and leave somewhere warm to prove again for a further 1 hr or until doubled in size, the buns should be just touching.
- Heat oven to 180C/160C fan/gas 4. Brush the buns with a little beaten egg. Mix the remaining flour with enough water to make a thick paste, then transfer to a piping bag fitted with a small round nozzle, or use a sandwich bag and snip off one corner. Use the paste to pipe crosses over the buns – this is easiest if you pipe in one big circle, then put a line across the middle of each bun. Bake for 25 mins until golden and cooked through.
- Meanwhile, make the spiced honey butter. Put the butter, spices and honey in a bowl and beat with an electric whisk until smooth. Transfer to a bowl. When the buns are cooked, remove from the oven and leave to cool for 10 mins on the baking tray. Serve the bun ring warm with the butter in the centre for spreading. The buns will keep for up to 3 days in a tin or freeze for up to 3 months.