The traditional English muffin is a perfect thing: dense, chewy, made to be toasted, then slathered in butter. They’re completely different from the spongy, sweet muffins that have eclipsed them in popularity (although they have their place). The originals are one of my favourites for breakfast or afternoon tea – and they’re not hard to make. I’ve used a simple starter dough for my recipe because it gives a deeper flavour – just give it a quick mix, leave for a few hours, then use. Apart from that, all you need is a heavy-based frying pan and a bit of patience. Once you’ve made your own, no shop-bought muffin will ever be good enough.
REBECCA WOOLLARD, FOOD EDITOR