Crab crumpet rarebit with pickled walnut ketchup

Method

1. To make the ketchup, simmer all the ingredients in a pan for 15 minutes, then whizz in a blender until smooth. If you want it extra smooth, pass it through a sieve. Once cool, transfer to a piping bag or squeezy bottle.
2. Melt the butter in a small pan and stir in the flour to create a roux. Cook for 1-2 minutes, then slowly whisk in the ale to create a smooth sauce. Stir in the brown crabmeat (reserving the white meat), mustard and Worcestershire sauce, then beat in the grated cheese until melted. Leave to cool, then mix the white crabmeat with a little lemon zest, plus the juice, chopped dill, Tabasco and a little salt and pepper.
3. To serve, heat the grill to high. Toast the crumpets, then spread with the rarebit mixture and put under the grill until bubbling and golden. Decorate the plates with pearls of pickled walnut ketchup, then top with the crumpets. Top each crumpet with a quenelle (an oval shaped by 2 teaspoons) of the white crab mix, then garnish with samphire, dill sprigs and the remaining lemon zest.