If you love the idea of recreating dishes from your favourite restaurant then Cornerstone’s potted shrimp crumpet is the recipe for you
By Tom Brown
Discover how to recreate Cornerstone’s potted shrimp crumpet - a favourite from Chef Tom Brown.
For the crumpets
Mix bread flour, caster sugar, yeast, bicarbonate of soda and tepid water in a bowl and whisk until smooth.
Cover and leave to stand somewhere warm for 15 minutes for the yeast to develop and for bubbles form on the surface
Grease eight 90mm crumpet rings and place in a large frying pan or a flat griddle plate and put on a low heat.
3/4 fill the rings with the crumpet mix and cook for around 10-12 minutes until the top has formed a skin and the mix is almost cooked through.
Carefully lift off the rings and flip each crumpet and finish cooking for 3-4 minutes until lightly golden-brown.
Leave on a wire to cool.
For the shrimp
Gently toast the cayenne, nutmeg and mace in a dry pan until aromatic, being careful not to burn them.
Add the butter and lemon zest and allow to melt - leave to one side to infuse.
Bring the butter mix back up to the boil and add the lemon juice and shrimps.
To finish
Toast the crumpets under a hot grill until crispy and golden.
Spoon on the shrimps and as much butter as possible.
Top with kohlrabi and gherkin mix and enjoy!