BOMBAY CRUMPETS

4 crumpets (I used tree-shaped ones for Christmas)
2 eggs
splash of milk
½ onion, chopped finely
½ red pepper, chopped finely
½tsp ground cumin
½tsp chilli powder
½tsp turmeric
handful fresh coriander leaves, roughly chopped
25g butter
1tbsp olive oil
50g cheese, grated

Beat the eggs in a large, flat bowl and add the milk, onion, pepper, spices and half the coriander leaves. 

Toast the crumpets on both sides (in a toaster is fine). 

Place the crumpets, face down in the egg mixture. Squash down to allow them to soak up as much as possible. 

Heat the oil and butter together. 

When it bubbles, cook the coated side of the crumpets. 

Carefully, using tongs or a slice, place them back in the egg mixture to coat the other side.
Return to the pan and top with any remaining mixture.
When bottom is cooked, turn again to allow all the topping to cook.
Place the right way up on a baking tray.

Cover with the cheese and grill until the cheese is bubbly. 

Sprinkle with the remaining coriander and serve with a dollop of ketchup.