One food expert is urging Brits to keep crumpets on the breakfast menu with a simple hack that can turn them from an ultra-processed into an energy-releasing vitamin-packed superfood.

A crumpet is generally considered an ultra-processed food because it contains added ingredients, salt and sugar, lacks protein and has little fibre.

While it may not seem like a "junk food," its manufacturing process means it is ultra-processed.

But adding peanut butter, ideally a version without extra sugar, can turn a crumpet into a healthy treat.

Nutritionist , said the fat in the peanut butter slows down the absorption of the crumpet which means it stays in the gut a bit longer, and so the blood sugar is released over a longer period, turning it into a slow-releasing energy-rich food.

It also allows some more of the nutrients in the crumpet to be absorbed.

Peanut butter can be bought from all supermarkets, including Asda for £1.09 or £1.30 at Tesco.

Woods said sourdough or wholemeal toast or crumpets would make it even healthier.

"If you want a different nut butter, try almond as it's higher fibre," she said.

"The main thing is to minimise portion size and add protein and fibre as most UPFs are high in calories, high in simple carbs and bad fats, so adding the protein and fibre slows absorption and increases nutrition quality."

The British Heart Foundation said the term ultra-processed foods comes from the , which was developed by researchers at the University of São Paulo, Brazil.

The system places food into four categories based on how much they have been processed during their production:

Unprocessed or minimally processed foods: This includes produce such as fruit, vegetables, milk, fish, pulses, eggs, nuts and seeds that have no added ingredients and have been little altered from their natural state.

Processed ingredients: This includes foods that are added to other foods rather than eaten by themselves, such as , sugar and oils.

Processed foods: These are foods that are made by combining foods from groups 1 and 2, which are altered in a way that home cooks could do themselves. They include foods such as jam, pickles, tinned fruit and vegetables, homemade breads and cheeses.