Bacon and roasted tomato crumpets
8 lean smoked bacon medallions
250g cherry tomatoes
½ teaspoon olive oil
a pinch of sea salt
a handful of basil leaves
1. Preheat the oven to Gas Mark 5/190°c/fan oven 170°c. Sandwich the bacon medallions between two baking sheets to keep them flat and cook on the top shelf of the oven for 15 minutes.
2. Meanwhile, put the tomatoes on a baking tray, drizzle with the olive oil and sprinkle the sea salt. When the bacon medallions have been cooking for 5 minutes, put the tomatoes and a few of the basil leaves in the oven for 10 minutes to roast. Toast the crumpets.
3. Drain the bacon medallions on kitchen paper, tear in pieces and roughly crush the tomatoes. Serve the toasted crumpets with the tomatoes and bacon pieces on top, garnished with the rest of the basil leaves.