This recipe was written in paid partnership with Waitrose.
Hey everyone, here’s something for the weekend…
A hot, buttery, salty crumpet always takes me back to childhood. Toasted until golden, drenched in butter, and sprinkled with salt. Simple, nostalgic, and always good. But sometimes, you want to take that classic and make it something bigger.
That’s where these chilli cheese loaded crumpets come in. The new Waitrose toaster crumpets have extra space for toppings, so they’re perfect for loading up. A quick blitz in the food processor turns fresh chillies and spring onions into a fiery mix, then hot rapeseed oil goes over the top to bring out the flavour. Pile on plenty of grated Waitrose Duchy Mature Cheddar, grill until bubbling, and you’re done.
Crispy, cheesy, spicy, everything you want in a snack. They take minutes to make but feel like real effort. Great for a WFH lunch, a weekend breakfast, or anytime you need a serious crumpet upgrade.
RECIPE BELOW…
Chilli Cheese Loaded Crumpets with Homemade Chilli Oil
Ingredients
For the chilli oil
1 red chilli
1 green chilli
3 spring onions
100ml rapeseed oil
Salt, to taste
For the crumpets
4 crumpets
150g Waitrose Duchy Mature Cheddar, grated
1 spring onion, finely sliced (for garnish)
A small handful of fresh coriander leaves
Method
Roughly chop the red chilli, green chilli, and spring onions, then place them into a food processor. Pulse until everything is finely minced.
Heat the rapeseed oil in a small pan until very hot but not smoking. Carefully pour the hot oil over the chilli and spring onion mixture in the bowl, the oil should sizzle as it hits the ingredients, releasing their flavours. Stir well, season with salt, and allow to cool.
Preheat the grill to high. Place the crumpets on a baking tray and toast for 1-2 minutes until slightly crisp on top.
Spread a generous spoonful of the homemade chilli oil over each crumpet. Top with the grated cheese.
Return the crumpets under the grill for 2-3 minutes until the cheese is melted and bubbling. Finish with a sprinkle of fresh spring onion and coriander.
Serve immediately and enjoy!