COMFORT FOOD SAVOURY STYLE

These easy, flavour-filled recipes by Anna Cairns Pettigrew offer simple seasonal cooking, from quick bakes and fritters to comforting midweek dishes

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SPRING GREEN AND CHEDDAR SCONES

These savoury scones are packed with flavour from mature cheddar and gently wilted spring greens. Perfect warm with butter and great alongside soup

Makes: 8 large scones

Prep Time: 15 minutes

Cook Time: 15-18 minutes

Ingredients

250g (8.8oz) self-raising flour

1 tsp baking powder

½ tsp fine salt

¼ tsp black pepper

60g (4 tbsp) cold unsalted butter, cubed

75g (2.6oz) grated mature cheddar

60g (2oz) finely shredded spring greens, wilted in a pan

1 large egg

100-120ml milk, plus extra for brushing

Method

1. Heat the oven to 200°C (180°C fan/390°F/gas 6). Line a baking tray with baking parchment.

2. Whisk together the flour, baking powder, salt and pepper in a large bowl.

3. Add the cold butter and rub in with your fingertips until the mixture resembles breadcrumbs.

4. Stir in the cheddar and wilted spring greens evenly.

5. Beat the egg with most of the milk and mix into the dry ingredients. Add the remaining milk only if needed – the dough should be soft but not sticky.

6. Turn it out onto a lightly floured surface and gently pat into a round roughly 3cm/1¼ inches thick.

7. Cut into eight wedges or use a 6-7cm (2½-3 inch) cutter for rounds.

8. Transfer to the tray, brush the tops with milk and bake for 15-18 minutes until risen and golden.

9. Serve warm with butter, or enjoy later when cooled.

TURKISH-STYLE LEEKS WITH CARROTS

In this Turkish-inspired dish of leeks and carrots, the key ingredient in the sauce is a good-quality extra-virgin olive oil, with just enough lemon juice to make it tangy without getting too sour

Serves: