One of the Staffordshire oatcake toppings in The Modern Cook's Year is mustard, capers & rocket.
Whole grain mustard gets mixed with crème fraîche and cheddar cheese before being spread on the oatcakes. I had no arugula on hand so I used radish tops. I have never fried capers before and they spattered all over my stove. I'm not sure that step was worth the clean up. I left the oatcake in the toaster oven a little too long so it wasn't as soft as the others but it still worked fine and I like the crispy edges.
