It’s the age-old debate: does the word ‘scone’ rhyme with ‘cone’ or ‘gone’? We’re not wading into that argument today – instead, we’re just here to serve up another tasty recipe!

If you’ve only ever had your scones with clotted cream and jam, it’s high time you tried some savoury scones. This recipe is great for a light lunch with friends – it makes about 16 scones – and vegetarians can obviously leave out the bacon if they like.

Photograph by Matt Smith (view original here)


  • 80g butter
  • 100g cheddar cheese
  • 250ml milk
  • 3 bacon rashers
  • 450g self-raising flour


Step 1 - Preheat your oven to 200oC.

Step 2 - Grease a baking tray with butter or margarine (or just use a non-stick baking tray). If you are cooking these scones without bacon, skip to Step 5.

Step 3 - Cut the fat off your bacon and cut it into small pieces.

Step 4 - Fry the bacon pieces in a pan over a moderately high heat. Once the bacon begins to turn crispy, remove it from the pan and place it onto a plate to cool down (use kitchen roll to remove any excess grease).

Step 5 - Sieve your flour into a mixing bowl.

Step 6 - Cut the butter into small cubes and rub these cubes into the flour. Keep going until you are left with a breadcrumb-like mixture.

Step 7 - Grate your cheese into the mixing bowl. Add the bacon too, if you're using it. Mix thoroughly with a spoon or whisk.

Step 8 - Add the milk to your bowl and mix until the mixture forms a soft dough that can be easily kneaded.

Step 9 - Sprinkle some flour on your kitchen surface and tip the contents of your bowl onto this surface. Knead the dough with your hands until it is smooth.

Step 10 - Use a cookie cutter to cut scone shapes out of the dough (as we mentioned earlier, there should be enough dough for roughly 16 scones). Place these on your baking tray and cook for 20 minutes in the pre-heated oven.

The scones should be a golden-brown colour when you take them out of the oven. Cut each one in half, spread some butter on the inside, and serve 'em while they're still nice and warm!

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Roast Chicken

This slight twist on your standard roast chicken really brings the bird alive! A few additional ingredients and care means you can turn your chicken into the star of the show. The great thing about this flavourful bird is that it is so versatile you can literally serve it with what you like.

Photo by James D Kirk (view original)


  • 1 medium to large free range chicken
  • 1 bulb of garlic
  • 1 unwaxed lemon
  • A few springs of rosemary
  • 3 knobs of butter
  • Salt and freshly ground black pepper


Step 1 – Wash the chicken thoroughly, and then with a sharp knife make a deep incision on each side of the bird where the thigh meets the breast – this is the thickest part of the chicken and will ensure it cooks quicker and more evenly.

Step 2 – Using one knob of butter coat the entire chicken, then push the remaining two under the skin, one on top of each breast.

Step 3 – Cut the lemon in half and squeeze one half all over the chicken, and then put the remaining half into the cavity of the chicken.

Step 4 – Bash the bulb of garlic with the end of the knife so the skins of the cloves split, and then place the bulb in with the lemon into the cavity.

Step 5 – Sprinkle the sprigs of rosemary over the top of the chicken, and season it well.

Step 6 – Place your prepared chicken in a pre-heated oven following the instructions given on the packet, or until the skin is crisp and juices from the thigh run clear. 

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Spaghetti Neapolitan is a classic Italian tomato pasta dish, but the sauce can be used for other purposes, including pizza! This simple, flavourful sauce really celebrates its classic Mediterranean ingredients, and it makes a deliciously Italian-tasting pizza base.


 (To make 4-6 servings)

  • 2 tins of good quality plum tomatoes
  • A swig of olive oil
  • 1 large white onion
  • 2 cloves of crushed garlic 
  • 12 fresh basil leaves
  • Salt and freshly ground black pepper


Step 1 – Sautee the onion in olive oil on a medium heat until it begins to turn translucent. 

Step 2 – Add the garlic and cook for a further 1 – 2 minutes.

Step 3 – Add the tomatoes, fresh basil, and salt and pepper to taste. Then reduce the heat and simmer uncovered for about 15 – 20 minutes.

Step 4 – Your Neapolitan sauce should now be ready but taste it to ensure the seasoning is to your taste – if you find the sauce a tad bitter, adding a teaspoon of sugar will balance out the acidity.

Step 5 – Spread the sauce onto some pizza dough and top with mozzarella and other tasty toppings!

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Homemade pizza

Healthier than shop-bought stuff and less expensive than a takeaway, there can be few dishes as rewarding as a home-made pizza! We’ll show you how to make the base from scratch – once that’s done, you can top it with anything you fancy. Here are some topping suggestions:

  • Anchovies
  • Salami/Pepperoni
  • Prosciutto
  • Chillies
  • Pineapple
  • Mushrooms
  • Olives

Note that this recipe (adapted from the BBC Good Food website) will make two pizzas. If you only want one, you can freeze the leftover dough and defrost it at a later date.


  • 550g (20oz) white flour
  • 320ml water
  • 1 sachet of yeast
  • 2tbsp olive oil
  • 1tsp salt
  • 1tsp caster sugar
  • Tomato purée (for the topping)
  • Mozzarella cheese (for the topping)
  • Toppings of your choice (see above)


Step 1 - Use a sieve to sift your flour into a mixing bowl.

Step 2 - Mix the salt into the flour. You can also grind some pepper into the mix if you so desire.

Step 3 - Put your water, olive oil, yeast and sugar in a mixing jug and leave to stand for five minutes (this will allow the yeast to activate).

Step 4 - After five minutes have passed, slowly pour the contents of the jug into your mixing bowl. While you pour, stir the mixture with a spoon.

Step 5 - Once everything is mixed together, use your hands to knead the dough until it starts to gain some elasticity.

Step 6 - Place your kneaded dough back in the mixing bowl, cover the bowl with a damp towel, and leave to stand for an hour. This gives the yeast a chance to take effect – once the hour has passed, your dough will have grown much larger.

Step 7 - When you come back to the kitchen, preheat your oven to 200oC.

Step 8 - Knead the dough a little more and separate it into two halves. Remember, if you only want to make a single pizza, you can freeze the other half of the dough.

Step 9 - Use a rolling pin to roll your pizza dough out. Aim for a size that fits your pizza tray.

Step 10 - Place your pizza base on the tray and spread your tomato purée across the surface. Remember to leave a crust around the edge.

Step 11 - Add your mozzarella cheese and any other toppings you fancy.

Step 12 - Cook your pizza in the oven for 15-20 minutes (depending on how crispy you like it!)

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Mediterranean Veg

Everyone loves a bit of a one-pot wonder – let’s face it, we are all guilty of being a bit lazy at times, so if we can save on washing up it is always a bonus! This next recipe is not only super-tasty, healthy, and a beautiful taste of the Med, it’s also all cooked on only one roasting tin too.

Photograph by Ji-Elle (view original)


  • 1 Red Onion
  • 1 Courgette
  • 2 Peppers (at least one red)
  • 100g Crumbly Feta Cheese
  • Glug of Olive Oil
  • Oregano (preferably fresh)
  • Basil (preferably fresh)
  • Salt & Pepper



Step 1 - Cut the red onion into about 8 pieces, the courgette into rings, and the peppers into 4cm chunks. Arrange all the cut up vegetables in one layer on a large non-stick roasting tin

Step 2 - Chop up your fresh oregano and basil, then sprinkle over the prepared vegetables. Then evenly add a generous glug of olive oil, and season to taste. Pop your roasting tin in the oven for about 30 minutes on 200 oC.

Step 3 - Take your roasted vegetables out of the oven, give them a good mix to make sure the juices are evenly coating the veg, then crumble the feta cheese over everything. Pop the roasting tin back in the oven for around 10 minutes, or until the cheese has slightly browned. Serve with some crusty bread or grilled meat for a true taste of the Mediterranean!

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