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Scones for tea

1½ cups (8oz; 250g) self-raising flour
½ stick (2oz; 60g) butter
A pinch of salt
2 tbsp (1oz; 30g) sugar or grated cheese
approx. 3/4 cup (6oz; 180ml) milk

Preheat the oven. You want it hot: 425°F (220°C).

Rub the butter into the flour. Mix in the salt, and sugar or cheese. Add milk folding gently to get a soft, light dough.

On a floured worktop, shape the dough ¾in (2cm) thick. Brush the top with a little milk. Cut with a sharp knife into squares or diamonds — or use a cookie cutter to stamp out rounds, then reshape the remaining dough.

Bake on a greased tray or silicon paper for 12-15 minutes.

Serve with plenty of butter, and a good stew, or with jam and clotted cream, as appropriate.


Pascal lamb

For details see eclectic recipes.

2 medium and eight small onions
1kg lamb shoulder, bone-in; cut in fist-sized chunks
1 generous pinch of saffron
a walnut sized lump of fresh ginger, bruised
a handful of raisins

Dice and fry the medium onions; keep the small ones whole—but peeled.

In a large shallow casserole, fry the onions and lamb gently until nicely browned.

Add saffron, ginger, and water to half-cover the meat. Simmer, covered, in a gentle oven for an hour, or until the lamb is tender.

Add the raisins. Fry the almonds in a little oil until golden brown. Chop or smash them coarsely, add them to the lamb and serve.