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

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.