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vegetables | savory twist on afternoon tea

Serves 2 but can serve 4 with salad and more roast vegetables.

These are absolutely delicious and they look pretty impressive too! They are gorgeous for a lunch, starter or supper - and they are surprisingly easy to make, if you've already got some of the 'jam' or salsa in the fridge. I cannot cook these without devouring the first one before I cook the others! There are lots of variations you could make - so let your imagination go wild! If necessary, you can always make a couple of toppings and let people help themselves.

Wheat free, dairy free, nut free, meat free version...

Method...

1. In a preheated oven (150°C), on a baking tray, put courgette slices, tomatoes/peppers and drizzle with a little oil.
2. Put the potatoes on the hob to boil (should take about 15 or so minutes).
3. Whilst they are boiling, put the flour, powder and margarine into a big bowl and rub the mixture together until you get breadcrumbs.
4. Add the chives.
5. Then when the potatoes are cooked, mash them and add to the mixture.
6. Add salt and pepper to taste and mix really well.
7. Shape into little scones - I usually make mine about 2 ½ inches (7 cm) diameter and about ½ inch thick/1cm.
8. Heat a little oil in a frying pan or griddle and cook for approximately 4 minutes each side until golden brown. I cook 4 at a time. You can always cook off a batch and put them in the oven in foil to keep warm because they have a habit of sticking together. But not stacked on top of each other.
9. Whilst those are cooking, just put the sun dried tomatoes and mayonnaise in a little bowl and stir.
10. When the scones are ready, top with a tsp of mayonnaise 'cream', add a courgette/pepper slice and dollop some 'jam' or salsa on top.

Maybe serve with...

The rest of the roast vegetables and a salad.

For those able to eat fish ...

Serve with smoked salmon and caramelised onion 'jam', and maybe some avocado mayonnaise.

For those able to eat wheat...

Use wheat flour.

For those who can eat meat...

Add sun dried tomatoes into the 'scone' mixture instead of chives, then top with crispy bacon, mayonnaise and a tomato.

If you have wheat free flour leftover, try the apple crumble. If you have caramelised relish leftover, make toasted sandwiches with smoked salmon, or serve with goat's cheese and roasted red peppers. If you have Mediterranean vegetables leftover, see the simple ratatouille, the Mediterranean skewers and the pepper paprikash. If you have sun dried tomatoes, see the sublime tomato soup and the mushroom provençal

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