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    You will need

    • Warburtons Crumpets or Thin Crumpets
    • 120g Crayfish
    • Leek, sliced halfway through length wise & cleaned
    • Butter
    • Pea shoots
    • Veg oil

    Make with

    Warburtons 6 Crumpets

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    Make it

    | Serves

    • Thinly slice the leeks, add 50g of butter and a splash of oil into a frying pan put on a medium heat, once the butter is melted add the sliced leeks and cook for 3 to 4 minutes or until soft without colouring. Place the pan to the side whilst you toast the crumpets.
    • Add the remaining butter and oil to a new frying pan and then toast the crumpets on a medium heat in the butter. Mix bubble side down until golden then turn over onto their base and cook for 1 min.
    • Put the leeks back on a medium heat and add the crayfish. Cook for 2 minutes until warm, don't overheat the crayfish.
    • To serve, place the crumpet in the centre of each plate, top with crayfish and leeds, drizzle with the juices from the pan and top with pea shoots.