Instructions: Preheat the oven to 200 C, 400 F, Gas Mark 6.

Heat the oil in a frying pan over a moderate heat and fry the garlic, courgettes, tomatoes and thyme. Cook for 5 minutes.

Wash and chop the celery. Bring a pan of water to the boil and cook the celery until it is tender, approximately 5 minutes.

Pour the contents of the pan into an ovenproof dish. Add the canned tomatoes, drained beans, water and tomato puree. Place the dish over a moderate heat and simmer the contents for 10 minutes.

Mix the cornflour with a little water, add it to the vegetable and beans and stir until the sauce thickens.

Remove the dish from the heat.

To make the scones, mix the flour, pesto and butter until it resembles fine breadcrumbs.

Add the buttermilk (or yogurt) and milk, and mix the dough lightly until it comes together.

Place the dough on a lightly floured surface. Roll the dough to a thickness of 1 1/2cm (3/4 inch) and cut out 5cm (2 inch) rounds.

Brush these with a little egg wash and place them on top of the beans and celery.

Place the dish in the preheated oven for 15-20 minutes until the scones are well risen and nicely browned.

NOTES : Winter vegetarian dish of mixed beans and vegetables.

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