Three Fruit Scones

I love fruit scones. I especially love ones that are bursting with fruit! It's such a shame that most scones these days are limited to a handful of raisins, there's so much more that could be added! I've used the dried fruits I happened to have in the kitchen for these, but try any combination you like, once you keep the quantities the same you'll be laughing!

Makes: 10 scones

Ingredients

120g dried fruits (I've used 45g sultanas, 45g chopped dried apricot, 30g chopped dried prunes)
450g self-raising flour, plus extra for dusting
2 teaspoons baking powder
120g butter
2 large eggs
5 tablespoons milk, plus extra for glazing
Pinch of salt
Orange juice for soaking

Method

1. Preheat the oven to 200C/400F/Gas Mark 6.
2. Put the fruit mixture in a bowl and pour in enough orange juice to cover. Stir, and leave aside.
3. In a large bowl mix your flour, salt and baking powder. Rub in the butter until the mixture resembles fine breadcrumbs.
4. In another bowl or a jug beat the eggs and milk together. Drain the fruit.
5. Make a well in the centre of your dry ingredients and pour in your egg mix, followed by the mixed fruit. Stir well, until you have a soft, dry dough.
6. Turn out the dough onto a floured surface and roll out to a thickness of 2cm. Using a 7cm cutter cut circles from the dough. You'll need to add the scraps together and re-roll it to get all 10, but try not to over-work the dough either.
7. Place the scones on a baking sheet and glaze by dipping a pastry brush into some milk and brush over the scones.
8. Pop in the oven and bake for 15-20 minutes, or until a lovely golden brown.
9. Allow to cool slightly on a wire rack before serving. I'll have mine with real butter and a coffee thanks! :)

Turkish Lamb Stew

It sounds a bit odd doesn't it? PRUNES and RAISINS in STEW?? With ALMONDS? It's amazing, I suggest you make it and try it today!

Ingredients

Olive oil

675g lean cubed lamb

1 white onion, finely chopped

3 cloves garlic, finely chopped

Half tsp ground cumin

1tsp chilli powder

1tbsp plain flour

2tbsp brandy

360ml chicken stock

3 mild chilli peppers, deseeded and finely sliced lengthways

30g almonds, coarsely chopped

12 prunes, stoned and coarsely chopped

45g raisins

Method

1. Heat a little olive oil over a medium-high heat in a casserole dish. Working in batches add lamb and brown on all sides. Transfer each batch to a bowl.
2. Add onion and garlic to the dish and return the lamb pieces too, along with any resting juices.
3. Stir well, reduce heat to medium, and sprinkle with cumin, chilli powder, flour, half teaspoon each of salt and pepper. Stir until lamb is well coated.
4. Add brandy and stir to scrape up any browned bits.
5. Stir in the stock and about 60ml water. Bring to the boil.
6. Once boiling reduce the heat to low, cover, and leave to simmer for 35-40 minutes to allow all the flavours to mingle.
7. Add the chilli peppers and continue to simmer for another 20 minutes or so.
8. Meanwhile, preheat the oven to 180C/350F/Gas Mark 4. Spread almonds on a baking sheet and toast until fragrant (about 10 minutes).
9. Stir half the prunes and raisins into the stew and raise the heat to high. Stir until liquid has thickened.
10. Remove from heat and stir in remaining raisins and prunes.
11. Serve with plain boiled rice, and garnish with the toasted almonds.