Roast Beef Appetisers


  • 100g/4oz cooked Thomas Johnston roast beef, cut into thin slices
  • 8 crumpets
  • 30ml/2tbsp prepared houmous or aubergine dip
  • Fresh dill leaves, to garnish


  1. Stack the crumpets in groups of two and using a small 3.5cm/1.5inch plain round cutter cut three circles out from each crumpet.
  2. Transfer to a preheated, moderate grill and lightly toast on each side. Arrange on a large serving platter.
  3. Spread each mini crumpet with a portion of the dip, then the beef slices.
  4. Garnish with fresh dill leaves or the pomegranate relish.


Replace the crumpets with mini/party size bruschettas or cheese biscuits instead.

Source: Simple Beef & Lamb