Remember the geographical bread roll?

Before I begin this piece I said at the end of the previous missive that I may have another idea for the chowder. It's not rocket science, just a thought – add a dumpling – probably not what you'd expect in a chowder but the recipe given can be vegetarian or not - so a dumpling vegetarian or not - would lift a bowl of soup to a more substantial – and a speedy idea – for a mid week supper.

Back to the title. The “geographical bread roll” reminded me of another childhood treat that falls into a similar regional difference.

Is it a crumpet or a pikelet - that is the question!

It can be either – both originally from Wales and the regional name, certainly in the Midlands is a pikelet. Most of us know what a crumpet looks like – where I came from a crumpet was posh – a pikelet definitely wasn't! The difference is that a pikelet is thinner than a crumpet.

Back in the day there were portable stalls just outside the entrance to the Market Hall in Derby City Centre selling pikelets from what I can only describe, these days, as a portable ice cream cart. You can still get variations on a theme of a pikelet in that neck of the woods. I visit the market town of Ashbourne in the Derbyshire Dales occasionally and there's a stall where you can buy pikelets or the nearest to them I've seen in recent years but they are called Derbyshire Oatcakes, larger and flatter than the originals but definitely worth a taste!

Here they are :

see what I mean – flatter but still with the “crumpet holes”

Back to the crumpet, widely available everywhere in the UK. It's important that crumpets should be toasted twice if you're using a toaster, well done if under the grill – they have a tendency to be “claggy” (sticky) otherwise.

Whether a pikelet or a crumpet, other than smothering in butter, try adding grated cheese and grill or – a delish weekend breakfast treat – top with a poached egg.

Here's my other suggestion. “Double toast” your crumpet, spread with cream cheese and then drizzle with honey or, my personal favourite, maple syrup.

I don't have a sweet tooth but the balance of the crumpet or pikelet, cream cheese and just a hint of natural sweetness with either honey or maple syrup is wonderful.

There's a thought!