Spiced carrot & lentil soup
A delicious, spicy blend packed full of iron and low in fat to boot. It's ready in under half an hour, or can be made in a slow cooker
Cheddar & sweetcorn scones
- Preparation and cooking time
- Prep:
- Cook:
- Plus cooling
- Easy
- Makes 10
Skip to ingredients
- 2 large sweetcorncobs (or 250g sweetcorn kernels from a can, drained weight)
- 350g self-raising flour
- 1 tsp baking powder
- 2 tsp English mustardpowder
- ¼ tsp ground cayenne or paprikaplus extra for sprinkling
- few thymesprigs, leaves picked
- 50g cold unsalted buttercut into cubes
- 175g cheddargrated
- 175ml semi-skimmed milkplus extra for brushing
- juice ½ lemon
Nutrition: per serving
- kcal261
- fat12g
- saturates7g
- carbs32g
- sugars2g
- fibre1g
- protein9g
- salt0.9glow
Method
step 1
Bring a pan of salted water to the boil. Hold a corn cob at a right angle to the chopping board, then run a sharp knife down the length of the cob, as close to the core as you can get, slicing away the rows of corn. Boil the kernels for 4 mins or until just tender, then drain well.
step 2
Heat oven to 220C/200C fan/gas 7. Mix the flour, baking powder, mustard, cayenne, 1 tsp salt and 1 tsp thyme leaves in a large bowl, then rub in the butter until the mix looks like fine crumbs. Tip in most of the cheese and all of the corn. Mix the milk with the lemon juice, then stir into the bowl to make a slightly sticky dough. Don’t over-work the dough.
step 3
Tip the dough onto the floured work surface, knead 2-3 times to smooth a little, then divide into 10 balls. Shape each roughly with your hands and put onto a floured baking sheet. Brush each with a little milk, then scatter with a little cheese, cayenne and a few thyme leaves. Bake for 10-12 mins or until the scones are risen, golden and sound hollow when tapped on the bottom. Cool on a rack.
