This is a really quick and easy recipe from Norfolk’s artisan crumpetiers, Crumpetorium. It’s perfect for a tasty lunch, or could be served up as part of a dinner meal by adding in your favourite sides such as roasted vegetables. The Baron Bigod melts wonderfully into and around the crumpet to reveal a delicious cheesy treat when you cut into the pancetta parcel.
Owner Kat told us “I cannot get enough of Baron Bigod cheese, which I discovered when I first moved to Norfolk just before the pandemic. It is so creamy, smooth, with a perfect balance of flavours – easily the best ‘brie’ I’ve had (even in France!). It’s the perfect cheese to spread over one of our handmade crumpets, which you can now find for sale in the Fen Farm Dairy ‘Milk Shed’ shop.”
Prep time: 5 mins
Cooking time: 10mins
Recipe serves 1
- 1 Crumpetorium crumpet (either Original or Cheese flavour), either fresh or defrosted.
- 30g Baron Bigod cheese
- 2 Slices of pancetta
- 1 tbsp Sweet chilli jam (such as the one from Scarlett & Mustard)
- Pre-heat your oven to 200C.
- Lay the strips of pancetta in a cross shape.
- Spread the sweet chilli sauce over the top of the crumpet. Cut / spread the Baron Bigod over the top of the sweet chilli sauce so it fairly evenly covers the top of the crumpet.
- Hold and turn the crumpet / Baron upside down and place it on the cross of the pancetta. Then take the ends of the pancetta and wrap the crumpet up into a little parcel. Flip the whole thing back over again and place on a baking tray lined with tin foil.
- Bake in the oven for 10 minutes. Remove and serve with a salad for a lighter lunch, or roasted vegetables for more of an evening meal.