Soup Ingredients -
- 2 tbsp rapeseed oil
- 1 onion, finely chopped
- 1 stick of celery, sliced
- 1 leek, sliced
- 1 medium potato, diced
- 1 tbsp unsalted butter
- 1 lt vegetable stock
- 1 head broccoli, chopped
- 140g stilton
Soup Method -
1. Heat oil in a large pan. Add the onion and cook until soft. Add the celery, lek, potato and butter. Allow to sweat for five minutes.
2. Add the stock and broccoli. Cook for 10-15 minutes until all the vegetables are soft.
3. Puree the soup. Stir in the stilton, allowing a few lumps to remain. Season with black pepper.
Cheese Scone Ingredients (Makes 8 Scones)
- 450g self-raising flour
- pinch salt
- 2 tbsp baking powder
- 1 tbsp paprika
- 100g unsalted butter
- 150g grated cheese, plus extra for topping
- 200ml milk
1. Pre-heat oven to 180˚C / Gas 4
2. Sift the dry ingredients into a large bowl, with your hands rub in the butter until. it resembles breadcrumbs. Add the cheddar and mil and bring together with your hands.
3. Gently roll out on a floured surface to 3cm thick and cut into circles. Cook for 10 minutes. Remove from the oven and top with a sprinkling if cheddar. Return to the oven and cook for a further 5 minutes until golden brown.