We have partnered with Anna Barnett to create this crumpet dish with a twist! Try this Crumpet and Mushroom Stack with Avocado for your breakfast or for brunch!

Please note that we would always recommend checking the manufacturer's ingredients when purchasing products to ensure they are suitable for a gluten free diet.



  • For the crumpet stack:
  • 2 Warburtons Gluten Free Crumpets
  • A knob of butter
  • 1 avocado - halved, finely sliced
  • 3 tbsp butter
  • 1 clove of garlic - crushed, finely sliced
  • 350g mushroom mix of your choice - roughly sliced if large
  • 1/2 tsp Dijon mustard
  • 2 tbsp sour cream
  • Generous sprinkle of sea salt flakes
  • Several turns of freshly ground black pepper
  • 2 slices of Gruyere cheese
  • -
  • Garnishes:
  • 1/2 banana shallot - finely sliced
  • Juice of 1 lime
  • Several chives - finely sliced
  1. Prepare all ingredients as noted.
  2. Begin by pickling your shallots. First finely slice then simply squeeze over the lime juice and set to one side.
  3. For the mushroom mix, take a large frying pan, melt your butter and place over a high heat. Once hot and the butter has melted add in the mushrooms (if doubling up quantities to cook for more people make sure you do the mushrooms in batches).
  4. Once cooked add in the garlic and cook a little more (avoiding browning the garlic) then add in Dijon, sour cream and season to taste.
  5. Place your grill on high.
  6. Next, toast your Warburtons Gluten Free Crumpets before adding a little butter, and place on your avocado slices on top of your crumpet before piling the mushrooms high on top and finish with the slice of Gruyere.
  7. Place under the grill again until the cheese melts slightly. To garnish, add your chives and quick pickled shallots.