Serrano Ham and Président Buttered Spinach with Toasted Crumpets 

Method

• 1 For the manchego cheese Mornay sauce:

• 2 Warm up the milk on a low temperature, melt the butter gently, don’t let it go brown

• 3 Add the flour to the pan, cook it with a wooden spoon until it becomes a nice paste

• 4 Add the milk a bit at a time whisking continuously, add the mustard, Worcestershire sauce and seasoning and keep warm

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• 5 For the crumpets: makes 10:

• 6 Put the flour in a large bowl, break the yeast up on top and rub it into the flour. Add milk, honey and mix together to form a batter

• 7 Cover and allow to rest for 30 mins until bubbles forms at the top

• 8 Warm the water, salt and vinegar in a pan, bring to the boil and remove from the heat and stir in into the batter gently. Leave to rest covered another 30 mins

• 9 Heat the frying pan until hot, then reduce the temperature

• 10 Poor the crumpet batter into the greased rings using a paddle, to fill the rings just below the rim

• 11 Cook for 10-12 mins until the crumpets are light golden under but white on top

• 12 Leave to cool

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• 13 For the Poached Egg/Serving :

• 14 Add a splash of cider vinegar to a pan of water and bring to simmer

• 15 Have another pan ready with hot water and salt

• 16 Swirl the vinegar water and put a cracked egg in the middle for 3 mins, next put the egg in salty water to remove the vinegar taste and season with Cornish salt

• 17 Poach eggs in turn

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• 18 To Plate up :

• 19 Wilt the washed spinach in foaming butter, season with salt and a tiny bit of nutmeg grated

• 20 Drain spinach, put a little bit on the plate, toast the crumpet then brush it with more butter

• 21 Put the crumpet on top of the spinach, then top the crumpet with more spinach, 2 slices of Serrano ham, then the poached egg, poor the warm mornay on top, then a piece of chervil