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Available for over a year

Beef in Red Wine with Stilton and Rosemary Scones Serves 8 For the mince: 1 kg steak mince 2 rasher bacon, smoked, diced 3 carrots, finely diced 1 large onion, finely chopped 3 cloves garlic, finely chopped 1 tsp dried chilli flakes 1 tbsp flour 4 tbsp tomato puree 300ml full bodied red wine 300 beef stock 2 tbsp chopped fresh parsley 2 sprigs fresh rosemary, leaves chopped Dry fry the mince, bacon, carrot and onion in a large flameproof casserole for 5 – 10 mins until browned. Add the garlic and fry for 2 mins then add the chilli flakes, flour and tomato puree. Stir for 1 – 2 mins then gradually pour in the red wine, stirring until smooth and thickened. Add the herbs, cover and simmer for 10 mins while making the scones. Set the oven to 220C/200C Fan/gas 7. For the Scones: 250 g plain flour 2 tsp baking powder 50 g butter 75 g stilton 1 sprig fresh rosemary Salt and pepper freshly ground ½ tsp English mustard powder 150ml milk Mix the flour and baking powder together then add the butter and rub it into the flour with your fingertips until it looks like breadcrumbs. Grate the cheese into the mixture. Strip off the rosemary leaves and snip into the flour with the seasoning and mustard powder. Add the milk and stir to make a soft dough. Turn out onto a floured work surface and pat smooth but do not knead or the mixture will be tough. Using a pastry cutter cut 8 x 7cm scones. Place on top of the hot mince mixture and cook in the oven for 15-20 mins until the scones are risen and golden brown.