Take 3 Chefs – Michael Ward, Highwayman – Crumpet, curd, watercress & beetroot salad

Michael Ward – Head Chef of The Highwayman, Nether Burrow, Kirkby Lonsdale, Pub Chef of the Year 2009

Michael Ward, Highwayman - Crumpet, Curd, Watercress & Beetroot Salad

Michael Ward, Highwayman - Crumpet, Curd, Watercress & Beetroot Salad

Another simple but delicious recipe prepared at the recent Take 3 Chefs event in Settle.

 

Buttered crumpet, Bob’s Organic Day Old Lancashire Curd, watercress & beetroot Salad

Ingredients:-

  • 1 crumpet
  • Half curd
  • 25g watercress
  • 30g pickled beetroot
  • 3g rapeseed oil
  • 1 punnet of mustard and cress

Method

  1. Toast off crumpet.
  2. Butter and add thinly sliced beetroot.
  3. Place half a curd on top and grill until golden brown.
  4. Dress the leaves with the rapeseed oil and place on top.
  5. Serve the pickling juices reduced down to make a sticky dressing.
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About cwildman

Local Food Evangelist, 5th Generation Butcher based in the Yorkshire Dales, England. Town End Farm Shop, Artisan Butchery & Charcuterie, Home of The Yorkshire Chorizo.
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