Instructions: Pre-heat the oven to 180 C/350 F/gas mark 4

To make the stew, dust the cubed beef with the flour, salt and pepper. Heat the olive oil and fry the beef until well sealed and coloured. Add the chopped onions, garlic, ginger and button mushrooms. Pour in the red wine, worcester sauce, tabasco and reduce by half. Pour in the beef stock, add the chilli and simmer gently until the meat is tender, about 20 minutes.

Meanwhile, to make the scones first sift the flours into a mixing bowl, add the bran remaining in the sieve, the mustard powder, salt and one pinch of cayenne pepper. Mix them together well, then rub in the butter (using your fingertips) until the mixture is all crumbly.

Now mix in most of the grated cheese, leaving about 1 tbsp to one side.

Next, in a small bowl, beat the egg together with 2 tbsp of milk. Add this to the mixing bowl to make a soft dough, what you are after is a smooth dough that will leave the bowl clean, so add just a few drops of milk if it is too dry. Now roll out the dough on a floured surface to a thickness of about 2cm (3/4 inch) and use a 6cm (2 1/4 inch)

cutter to cut out the scones.

When the stew has simmered for 20 minutes, add the coriander and transfer to an oven proof dish. Brush the tops of the scones with milk, then sprinkle the remaining grated cheese over the top of each scone, with a faint dusting of cayenne. Place on top of the stew and then cook in the oven for 25 minutes.

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