Savoury heaven bake up a storm with savoury snacks & lunches!

Red Leicester cheese scones

MAKES 9

450g Carr’s Self Raising Flour
200g Red Fox Red Leicester
(or any other brand you
like), grated
100g butter, cold and cubed
250ml whole milk
1 free-range egg, beaten
1 tsp baking powder

1 Preheat the oven to 180°C/Gas Mark 4.

2 In a large mixing bowl, combine the flour and baking powder. Add the butter and rub it into the flour with your fingertips until a sandy texture is achieved. Gently fold in most of the cheese, reserving a little for sprinkling on top. Make a well in the centre, add the milk, then bring together with a fork. Bring it together with your hands to form a dough, being careful not to overwork it.

3 Turn the dough out onto a lightly floured surface and press or roll it out 2.5cm (1in) thick.

4 Use a cutter to cut out the scones, placing them on a lined baking tray as you go.

5 Bring the offcuts together and re-roll until you can’t get any more out of it.

6 Brush the scones with egg wash and top each one with a little grated cheese, then bake for 20 minutes until risen and golden and, when tapped on the bottom, they sound hollow.

7 Eat warm and fresh out of the oven, or leave to cool and add accompaniments.

Asparagus & pancetta pizza

SERVES 2

For the pizza dough

300g Carr’s 00 Pizza & Pasta
Flour
7g instant dry yeast
1tsp salt
2tbsp olive oil
200ml warm water

For the pizza topping

8tbsp good quality passata
2 mozzarella balls
Parmesan (optional)
A bundle of British asparagus
spears, trimmed and sliced in
half if large
3-4 rashers of pancetta
(per pizza)

1 Prepare the pizza dough by combining the flour, yeast and salt in a large bowl. Make a well in the middle and add the warm water and olive oil. Bring everything together to form a dough – it will be quite sticky.

2 Turn the dough out onto a lightly floured surface and knead for 10-15 minutes until smooth and elastic.

3 Return the dough to the bowl and cover with clingfilm or a damp tea towel, then leave in a warm place for at least an hour to double in size.

4 Once the dough has risen, turn your grill to maximum and have your topping station ready – passata in a bowl with a spoon, mozzarella drained and torn into pieces, asparagus sliced and pancetta rashers ready.

5 Place a frying pan that can go in the oven over a medium heat on the hob to heat up.

6 Knock the dough back and divide it into two portions. Leave one portion in the bowl covered and shape the other into a ball on a lightly floured surface.

7 Roll the dough out into a circle th