Chard Soup with Cheese Scones 

Chard Soup - serves 5 or 6

• Olive oil
• 1 onion, chopped
• 3 cloves garlic, crushed
• 600g potatoes (any type) cut into halves or quarters
• 1 litre vegetable stock
• 200g swiss chard or rainbow chard, thoroughly washed and chopped
• 2 tbsp chopped parsley
• Squeeze of lemon (optional)

1. Heat 2 tablespoons of olive oil in a saucepan, add the onions and fry for about 5 minutes on a low heat.
2. Add the potatoes and garlic and fry for a further 5 minutes.
3. Add the vegetable stock, cover the pan with a lid, bring to the boil and simmer for 15 minutes.
4. Add the chard, cover and simmer for 10 more minutes, or until both the potatoes and chard are thoroughly cooked.
5. Add the parsley and blend the soup using a hand blender until very smooth. Add a squeeze of lemon to taste and season.

• 400g self raising flour
• 1 tsp baking powder
• 125g softened butter, diced
• 100g cheddar cheese, grated
• 2 tbsp chopped chives
• 1 large egg
• 260ml milk

1. Pre heat the oven to gas 7, 220C, 200C fan assisted. Grease a large baking tray.
2. Put the flour and baking powder in a roomy bowl.
3. Add the butter and rub into the flour until it resembles fine breadcrumbs.
4. Add 50g of the grated cheese and the chopped chives. Stir with a fork to mix.
5. Whisk the egg and milk together. Pour half onto the flour mixture and mix in with the fork. Add the remainder of the liquid and mix to form a soft dough.
6. Turn the dough out onto a floured surface and briefly knead. Pat the dough into a 3cm thick round. Use a 5cm, floured scone cutter to cut out disks. Re form the trimmings and cut more disks.
7. Place the scones on the baking tray. Put the remainder of the grated cheese on top of the scones.
8. Bake in the oven for roughly 15 minutes.