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300g mini portobello mushrooms

250g chestnut mushrooms, halved

3 cloves of garlic, crushed

2 teaspoons sea salt

1 onion, roughly chopped

2–3 sprigs of fresh rosemary

1 tablespoon olive oil

200ml good red wine

2 teaspoons cornflour

150ml vegetable stock

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SCONES

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250g plain flour

1½ teaspoons cream of tartar

1 teaspoon sea salt

35g cold butter, cubed

25g fresh parsley or basil, finely chopped

60g extra mature cheddar, grated

Freshly ground black pepper

100ml milk

1 egg, lightly beaten”

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1. Preheat the oven to 180°C fan/200°C/gas 6. Mix the mushrooms, garlic, sea salt, onion and rosemary with the olive oil in a roasting tin or lasagne dish, then transfer to the oven and roast for 20 minutes.

2. Meanwhile, in a food processor or by hand, mix the flour, cream of tartar and sea salt with the butter until it looks like fine sand, then stir in the herbs, three-quarters of the cheese and the pepper. Add the milk, and bring everything together gently into a scone dough. Cover and chill until needed.

3. Once the mushrooms have had their 20 minutes, mix a tablespoon of the red wine with the cornflour then stir it into the mushrooms along with the remaining wine and the stock.

4. Form the scone dough into walnut-size portions and dot them over the mushrooms, flattening each slightly. Brush with the beaten egg, top with the reserved cheese, then return to the oven for 20 minutes – the scones should be golden brown and crisp, and the sauce thick and reduced. Leave to sit for 5 minutes, then serve hot.