Savoury crumpet recipe

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  • Vegetarian
Preparation Time10 mins
Cooking Time1 hours 30 mins plus cooling time

This is a great recipe for a Easter breakfast or lunch, with beetroot and creamy goat's cheese.


  • 400g fresh red rhubarb, roughly chopped
  • 2cm fresh ginger, peeled and grated
  • 1 clove garlic, crushed
  • 5tbs white sugar
  • 350g fresh whole beetroot (about 2 medium / large beetroot)
  • 4 crumpets
  • 200g vegetarian Somerset goat's cheese, cut into 12 slices
  • 35g butter for crumpets (or to taste)
  • Mint leaves, to garnish




  1. Put the rhubarb, ginger, sugar and garlic into a processor and process until very finely chopped. Turn into a small saucepan and simmer, uncovered, for about 1 hr until thick, stirring now and again to stop burning on the bottom of the pan. Allow to cool.
  2. Scrub the beetroot and cut the stalks down to 2.5cm above the bulb. Either: Boil in plenty of water until soft for about 40 - 50 mins depending on size. Drain, cover, and leave to cool for about 1 - 2 hrs) Or wrap in foil and bake at 200ºC/400ºF/gas 6 for about 40-60 mins until soft, depending on the size of the beetroot. Leave to cool then skin the beetroot and slice thinly.
  3. Preheat oven to 200ºC/400ºF/gas 6. Toast the crumpets and lightly butter them. Place on a baking tray and divide the sliced beetroot and goat's cheese between them. Place in the oven for about 5 - 7 mins until warmed through. Garnish with a mint leaf and serve with the marmalade in small ramekins on the side.
Jessica Dady
Food Editor

Jessica Dady is Food Editor at GoodtoKnow and has over 12 years of experience as a digital editor, specialising in all things food, recipes, and SEO. From the must-buy seasonal food hampers and advent calendars for Christmas to the family-friendly air fryers that’ll make dinner time a breeze, Jessica loves trying and testing various food products to find the best of the best for the busy parents among us. Over the years of working with GoodtoKnow, Jessica has had the privilege of working alongside Future’s Test Kitchen to create exclusive videos - as well as writing, testing, and shooting her own recipes. When she’s not embracing the great outdoors with her family at the weekends, Jessica enjoys baking up a storm in the kitchen with her favourite bakes being chocolate chip cookies, cupcakes, and a tray of gooey chocolate brownies