WILD GARLIC CRUMPETS

It’s a rare occasion that Jess is willing to share her recipes - so make the most of this one! Perfect with a fried egg on top, this recipe freezes well and defrosts quickly! The best way to make the most of this beautiful ingredient is to first make an oil, then use the pulp leftover after straining to make the crumpets. The oil is fantastic drizzled over pasta, eggs, potatoes - anywhere you would use olive oil to finish a dish!

150g plain flour

200g water

½ tsp salt

½ tsp sugar

1 tsp baking powder

2g dried yeast

15g wild garlic pulp (see below)

Wash and dry the wild garlic leaves, then place into a high speed blender with a neutral vegetable oil at a ratio of 250g wild garlic leaves to 500ml oil. Blend on high speed until the jug of the blender is almost too hot to comfortably hold, then pass the mixture through a cheesecloth. Let the oil drip through until the pulp remaining in the cheesecloth looks quite dry. Refrigerate the oil.

For the crumpets - whisk all ingredients for 15 minutes or until fully combined. Let it prove in a warm place for 3-4 hours or until doubled in size. This is a slow prove so be patient!

Lightly grease a non stick pan and set it over a medium heat. Grease a ring mould (it’s best to use a ring, otherwise your crumpets will spread and be much thinner), and set it in the pan until it warms up. Spoon the batter into the mould until it comes halfway up the sides, and let it cook gently until the top surface looks dry and full of holes. Remove the ring mould and flip to brown the other side.

It’s as simple as that! Eat immediately with some salted butter or wrap individually with cling film once cold if storing in the freezer.