Watercress soup with mini cheese & chive scones

Relax with a deceptively healthy mug of watercress soup when it's chilly outside and don't forget the delicious cheese and chive scones!

Serves: 5-6

What you need:

• 1 tablespoon olive oil
• 1 large leek, about 200g (7oz) washed and finely chopped
• 2 cloves garlic, peeled and crushed
• 2 potatoes (about 450g/15oz) peeled and diced
• 600ml (1 pint) hot vegetable or chicken stock
• About 450ml (3/4 pint) Gold Top milk
• 250g (8oz) watercress (leaves and stalks) washed well
• Salt and freshly ground black pepper
• Fresh chives, to garnish, optional

What you do:

1. Heat the oil in a deep pan and fry the leek and garlic for about 5 minutes, over a low heat, stirring occasionally, to soften but not brown, the leek.
2. Add the diced potato and stock and bring to the boil. Reduce the heat, cover and simmer for 20 minutes until the potato is tender.
3. Pour in the Gold Top milk and bring back to the boil. Add the watercress and cook for a minute or two for it to wilt but still retain its colour. Season with a little salt and black pepper.
4. Pour into a food processor and blend until smooth.
5. Ladle into hot mugs or bowls. Garnish with chives if you like.

Mini cheese and chive scones

Makes: 10-12

1. Set the oven to Gas Mark 6 or 200°C. Sift 200g (7oz) self-raising flour into a bowl, add 60g (2oz) butter cut into small pieces. Mix them in then rub them in with your fingertips until the mixture resembles fine crumbs. Stir in 60g (2oz) grated mature Cheddar cheese and 1 rounded tablespoon fresh chopped chives.
2. Stir in 100ml (3 ½ fl oz, or about 7 tablespoons Gold Top milk with 1 teaspoon ready made mustard and mix to a dough with a round-bladed knife, to form a rough ball. Knead the dough very lightly on the work surface dusted with flour. Do not overwork the dough. Press or roll out to 1.5cm-2cm (3/4inch) thick and cut out rounds using a 4.5-5 cm (1 ¾-2 inch) cutter. Gather scraps of dough and make more scones.
3. Place them on a baking sheet. Brush the tops with a little Gold Top and sprinkle with 15g (1/2oz) finely grated cheddar. Bake for 15-18 minutes until risen and golden. Serve warm with the soup.

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