Instructions: In a large saucepan, brown the mince without added fat for a few minutes. Add the onion, chilli powder, cumin and seasoning and cook for a further 3-4 minutes, stirring frequently. Stir in the tomatoes, kidney beans and stock. Bring to the boil, cover and simmer for 15-20 minutes.

Preheat the oven to Gas Mark 6/200 C/400 F.

Sift together the flour and baking powder, retaining the bran. Stir in the mixed herbs. Rub in the half-fat spread and add enough milk to form a soft dough. Roll the scone mixture out on a lightly floured surface to approximately 1cm (1/2 inch) thickness. Using a 5cm

(2-inch) cutter, make 12-16 scone rounds.

Place the chilli mixture in a large ovenproof dish. Place the scones overlapping around the edge and brush with the remaining milk. Bake for 10-15 minutes until golden brown. Serve with fresh vegetables in season.

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