Method:

• Mix the flour, dried yeast and sugar, stir in the buttermilk, transfer to lightly greased bowl
• Allow to prove in a warm place for 1.5hours
• Now dissolve the salt and bicarb into the warm water, and fold into the buttermilk dough
• Allow move this to a large container and allow to sit in a warm place for 1 more hour. The mix can now be transferred to the fridge for use at any time
• To cook, grease a non-stick egg pan, or use greased rings on larger a non-stick pan
• Place the mix in the pan and allow to cook over a low heat for 7-8mins until dry on top, turn and cook for 1 min on the other side
• Garnish the crumpet with some seasoned crème fraiche, Our Best Ever smoked salmon, M&S Atlantic prawns and dill. Squeeze lemon on top