Rukmini Iyer’s quick and easy crumpets with honeyed pears, dolcelatte and walnuts – recipe

My toddler is a crumpet purist, and likes to eat hers only with salted butter. For those with more sophisticated palates, you’ll love this classic combination of lightly caramelised pears, blue cheese and walnuts piled on to squashy, flash-fried crumpets, with a balsamic-spiked salad to cut through the richness of an unashamedly indulgent dinner.

Crumpets with honeyed pears, dolcelatte and walnuts

Prep 10 min
Cook 15 min
Serves 2-3

70g walnuts, roughly broken
2 eggs
Flaky salt and black pepper
6 shop-bought crumpets
1 tbsp olive oil or butter
150g dolcelatte
2 just-ripe pears, sliced
6 tsp honey

For the salad
1 tsp balsamic vinegar
1 tsp honey
1 tbsp extra-virgin olive oil
80g lamb’s lettuce

Put the walnuts in a large frying pan and toast for four to five minutes, shaking the pan frequently, until they take on a little colour. Tip into a bowl.

Meanwhile, beat the eggs and season with a pinch of salt and a good grind of pepper. Wipe out the walnut pan and add the oil or butter. Dip the crumpets in the egg, turning them so they’re evenly coated on both sides, then fry them in batches over a medium heat for two minutes on each side, until golden brown.

Heat the grill to medium-high (mine reads 180C/350F). Transfer the eggy crumpets to a lined roasting tin and divide the dolcelatte evenly between them. Top with the sliced pears, drizzle with the honey, then pop under the grill for five to seven minutes, until the cheese is melting and the edges of the crumpet begin to catch.

While the crumpets are under the grill, in a small bowl whisk the balsamic, honey, oil and a pinch of salt. Taste, and add more balsamic, if you wish. Once the crumpets are cooked, put them on two or three plates and scatter over half the walnuts.

Put the lettuce in a bowl, stir through the dressing and remaining walnuts and serve alongside the hot crumpets. Fireside and candlelight optional.