Belvoir Crumpets

An upmarket, adults only, supper dish, anytime snack or weekend brunch dish. This mixture could also be served grilled on toast or on 4 English muffins halved. I found this recipe on The great British Kitchen website and I am posting it for the 2005 Zaar World Tour. I have based the cooking time on how long these crumpets would take to cook if you have a large grill. If you have a small grill that will enable you to cook only 4 at a time, so that you are cooking the crumpets in batches, then the cooking time will be nearly doubled.

• Ready In: 15 mins
• Serves: 8

Ingredients

• 6  ounces Stilton cheese, crumbled
• 1  ounce unsalted butter, softened
• 1  tablespoon port wine
• 1  tablespoon  natural yoghurt
• 1  ounce  mixed nuts, chopped
• 8  crumpets
• 8  walnut halves, to garnish
•  stuffed olives, to garnish
•  fresh parsley, chopped, to garnish

Directions

1. Combine the cheese and butter, and stir in the port, yogurt and the nuts.
2. Toast ONE side only - the bottom side - of each crumpet.
3. Spread the cheese mixture onto the untoasted side of the crumpets and grill until the cheese mixture is bubbling.
4. Garnish the crumpets with walnuts, olives and parsley and serve hot.