Now i do not know about you, however i find that after a fabulous season of being able to harvest delicious veggies from the ground it always feels a little hard and uninspiring to watch the plants die off and your natural larder depletes.

On Monday with a touch of the ‘glums’ i spent some time removing all the last crops and with a touch of olive oil, seasoning and the last herbs i cooked up a medley of veg and served them with some bangin cheese scones.

Yep, i am going to do it, i am having a ‘Delia’ moment because i was so proud of my efforts.

Cheese scones

  • oven – very hot (220′C) for maybe 10-12 mins.
  • Add to 8oz flour, (strong white with a touch of wholemeal)
  • 1 heaped tsp of baking powder
  • and 1/2 tsp bicarb
  • then
  • Melt 2oz butter with tsp of dijon mustard.
  • add above together.
  • Grate in cheese, lots for me…6oz
  • and finally add table spoon of live yog and just enough milk
  • until it binds together so that you can cut it into the relevant shapes.
  • Put it in the oven and await the allotted time before reminding yourself how good winter food can be :-)

Yum, Yum, Yum….