How to make: Crumpets the BEST base for canapés

Here are some of the canapés we have served at Trinity, my Michelin-Starred restaurant. This is an incredibly simple recipe we developed for crumpets that doesn't require a toasting or frying afterwards. Crumpets 200g wholegrain flour 50g strong bread flour 5g sugar 5g fresh yeast - or 2g dried yeast 2g bicarb 8g salt 300g water - Combine everything in a bowl. Pipe into oiled moulds 3/4 full. Proof for 1 hour until bubbly. Bake 8-10 minutes at 180c. Allow to cool fully and then remove the top with a serrated knife. Pan fry the crumpets in butter and allow to rest in the pan with the butter, so they absorb the excess. Cool fully before topping. If you are not using a silicone mould, prove the batter for 30 minutes. Heat a non-stick pan with a little oil, then pan-fry the proved batter, either in a ring or free-form. Cook for 2 minutes until lightly golden, then turn and repeat.