When I was at Dean Street Townhouse earlier this week I spotted that they had Keen's crumpets with picalilli on their High Tea menu. As it was dinner time and I was reviewing the restaurant I didn't take advantage but it certainly sounded good. But what would it taste like?
I had a stab at home which I have to say wasn't a raging success. I toasted the crumpets lightly on both sides then buttered the upper side and toasted it again so the crumpet wouldn't go soggy. I piled it up with grated Keen's cheddar and melted it on the top rack of the Aga (not the best way to toast anything quickly but the only available option). Then I spooned a dollop of picalilli on the top as you can see above.
It was - how shall I put this? - underwhelming. Even having toasted the crumpet beforehand it was too soft and the picalilli - a rather posh brand called Mrs Bridges - not nearly mustardy enough and too sweet.
Thwarted, I tried them with Marmite (thinly spread, topped with cheese) which was better and with Colman's English mustard, a considerable improvement but there was still a 'What's the point?' element to the whole exercise. Good toast (we buy sourdough) would have been a much better base for all three.
Maybe the DST has some secret recipe for the cheese topping. Or maybe they make it as a rarebit but if I were you I wouldn't bother. Try the very tasty twice-baked haddock soufflés, which I imagine include at least a smidge of Parmesan instead.