A top London chef has shared his simple and minimal fuss recipe for the best homemade crumpets, claiming you should stop buying them from the supermarket right now.

Matt Ryle has been educating social media on the art of good, quality cooking, and in his latest video, he’s taken on the British breakfast classic.

Matt is the head chef at the French all-day brasserie, Maison Francois, in London.

In recent years he’s turned his hand to social media, showing how home cooks can make restaurant-quality food and classic French cooking at home - and just how easy it really is.

In a new Instagram post, Matt told his followers: “Stop buying your crumpets… I’m gonna show you a really quick and easy way to make them instead.”

Crumpets are the perfect bake to attempt on the weekend, slathered with endless amounts of butter. Or you could try Matt’s combination: Marmite and cheese.

If you’re not in a rush to eat the freshly baked crumpets, Matt advised that they can be stored in a freezer bag and toasted at a later date.

Matt’s Reel has already been viewed over a massive 347,000 times, receiving 6,881 likes and 106 comments.

Dolly praised: “I literally said to myself this morning I want to learn how to make these.”

Studio Heavenly commented: “These look absolutely delicious! Nothing beats a warm, buttery crumpet. Definitely adding this to my weekend baking list!”

Maury wrote: “Thank you for sharing this! Can’t wait to try your recipe! Crumpets made at home aren’t even comparable to store-bought.”

So if you want to make your own comforting crumpets at home, this is what you’ll need for Matt’s recipe.

Crumpets

Ingredients

• 225g strong bread flour
• 125g plain flour
• 7g dried yeast
• 1½ tsp salt
• 1tsp sugar
• 350ml whole milk
• 1tsp bicarbonate of soda
• 150ml water

Method

Use a stand mixer with a paddle attachment to combine all dry ingredients, apart from the bicarbonate of soda. Warm the milk slightly and gradually mix it into the dry ingredients.

Continue mixing until a wet dough forms. Cover the bowl with cling film and let it prove for one hour, or until it doubles in size.

Warm the water and mix in the bicarbonate of soda. Return the dough to the stand mixer, mixing with the paddle for two minutes, and slowly add the bicarb mixture.

Mix for another two minutes. Cover and let the dough prove again for 30 minutes until bubbly.

Spray oil on a flat, heavy-based pan and oil metal rings. Heat the pan to a medium heat.

Fill the rings a quarter full with the dough. Cook on medium heat until bubbles form and the bottom is golden.

Flip and cook the other side. If needed, gently push the crumpets out of the rings.

Cook for four to five minutes per side. If the centre is undercooked, bake in the oven for one to two minutes.