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Beef, Lentil and Pea Soup with Leeks

• 750g shin of beef on the bone
• 2 tablespoons cooking oil
• 2 carrots, peeled and cut into 1cm dice
• 2 sticks celery, cut into 1 cm dice
• 4 medium onions, peeled and chopped
• 1 tablespoon tomato puree
• 1.5 litre beef stock ( made from 2 cubes)
• 100g red lentils
• 100g marrowfat peas soaked in cold water overnight
• 2 small leeks, split, washed and chopped
• handful chopped parsley

Heat a tablespoon of the oil in a casserole until smoking hot. Season the shin with salt and add to the pan. Seal off on all sides then transfer to a dish.

Add the remaining oil and add the carrots, celery and onions. Cook on a medium heat until soft and golden. Add the tomato puree and cook for 1 minute stirring well. Add the stock and bring to the boil. Simmer for an hour and a half – at this stage it should be starting to go tenderize. Drain and add the peas and cook for 30 minutes. Add the lentils and cook for a further 20 minutes. Add the leeks and cook for a further 15 minutes. Check seasoning and add the parsley. Serve.

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Cheesy Wholemeal Griddle Scones

• 250g wholemeal flour
• 175g plain flour
• 2 level teaspoons baking soda
• ½ teaspoon salt
• 75g grated sharp cheddar
• 300ml buttermilk

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Sift the plain flour and baking soda into a bowl.

Mix in the salt and wholemeal flour.

Stir in the cheese and make a well in the middle.

Add the buttermilk and mix to a smooth dough.

Turn onto a floured board and knead for a couple of seconds and then roll out to 2cm thick.

Cut into rounds and place on two pans, over low heat.

Cook for roughly five minutes each side, turning over a few times.

When they sound hollow when tapped, they're ready.

Cool on a wire rack for 5 minutes then split and spread with butter.

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