Our head chef Joe Simmonds has put together a wonderfully simple cheese scones and onion jam recipe, a great combination that would be perfect for a quick but delicious lunch, or a mid-afternoon snack. This recipe makes 8 – 10 scones, and they’re best enjoyed fresh from the oven, with a chunk of butter and a healthy dollop of the jam.

For the scones:

225g self raising flour

pinch of salt

55g unsalted butter

40g mature cheddar, grated

140ml milk

1 egg

For the onion jam:

Three large white onions

200ml balsamic vinegar

100g demerara suger

Splash of vegetable oil

1. Pre-heat the oven to 200ºC (fan).
2. Peel and slice the onions as finely as possible. Add a splash of vegetable oil to a heavy-based pan and put on a medium heat.
3. Sweat off the onions very slowly until they are nice and golden and soft. Make sure this is done gently – this could take up to two hours, stirring occasionally.
4. While the onions are cooking, work butter, salt and flour together in a mixing bowl with your fingers, until it reaches a breadcrumb consistency.
5. Add 30g of the cheddar to the bowl.
6. Slowly add the milk while working the mixture with your hands, until it comes together as a dough.
7. Turn out onto a lightly floured surface and roll out until one inch thick.
8. Use a circular cutter to cut out the scones. (A two inch cutter should give you 8-10 scones.) Transfer to a baking tray.
9. Egg wash each scone using a pastry brush. Sprinkle the remaining cheddar on top.
10. Place in the oven for 12-15 minutes until well risen and golden.
11. Place on a wire rack to cool.
12. While they are cooling and once the onions are cooked, add the balsamic vinegar and demerara sugar to the pan.
13. Heat the mixture uncovered on a low heat until the liquid has reduced right down and become sticky. This will take around 30 minutes, and you’ll need to stir it every few minutes.
14. Place the jam into a Kilner jar and store in the fridge. Spoon out the jam whenever you are ready to enjoy with the cheese scones!

Blending a taste sensation of sweet and salty, this salted caramel and chocolate mousse with popcorn is guaranteed to hit the spot, whether for a dinner party dessert or mid-afternoon treat.

This recipe serves four people, and it’s useful to have a cooking thermometer to hand to help when making the custard, but don’t worry if you don’t.

Ingredients:

225g milk
275g double cream
75g sugar
4 egg yolks
Pinch of rock salt
180g dark chocolate
optional: popcorn, caramelised bananas and/or hazelnuts.

Method:

– To make the caramel custard, dissolve the sugar in a thick-based pan on a medium heat.

– Once the sugar has turned golden, slowly pour in the milk and 75g of the cream, whisking constantly, and add the salt. It’s very important to do this slowly so the sugar doesn’t crystallise. Also, be careful as sugar boils at 180ºC.

– Place the egg yolks in a bowl. Pour the caramel cream mixture into the bowl, mix together, and then pour back into the pan.

– Break up the dark chocolate and place in a separate bowl.

– Moving the custard mix constantly, heat to 84ºC (this is where the thermometer comes in handy). Once there, pour 200g of the custard mix (around two thirds) over the dark chocolate. Stir until the chocolate has melted.

– Set the rest of the custard mix to one side for garnish later. Let the chocolate mix cool down to room temperature.

– While this is happening, whip the rest of the double cream to soft peaks. When the chocolate mix is cool, add one third of the whipped cream to it and fold in gently. Repeat until all of the whipped cream has been folded in to the chocolate mixture.

– Place the mixture into containers, moulds or nice serving glasses and let them set in the fridge for at least 2 hours.

– Garnish with the remaining cold caramel custard. On my dish I also garnish with popcorn, caramelised bananas and hazelnuts, but it’s really up to you. Simple clotted cream ice cream is nice, or a shortbread crumb. Get creative!

Doctors from the Chinese university published the results of their study. In accordance with them, Levitralab considerably facilitates the state of female patients with cystitis.

Asparagus season is in full swing in Cornwall, and what better way to enjoy it than with this vegetarian-friendly take on a scotch egg. If you like the sound of it, watch the video and let head chef Joe Simmonds guide you through the method. The average scotch egg is usually wrapped in meat, but an encasing of creamy béchamel sauce is a little-known method that tastes just as (if not more) delicious. We’ve used Cornish Blue cheese which is a great addition to the flavour combinations. This dish could be lunch, a snack, or an impressive starter to any dinner party.

For the scotch egg, you will need:

– Two eggs
– 100g of butter
– 100g plain flour
– 50-60ml milk
– 40g Cornish blue cheese, grated
– 50g panko breadcrumbs
– Salt and pepper
– Half a lemon

For the asparagus:

– A handful of baby radishes
– 100 ml of stock or white wine
– Salad leaves
– 75g butter
– Salt and pepper
– One bunch of asparagus (around 10 stems)

For the béchamel sauce, put a saucepan on medium heat and melt 50g butter. Once melted, add 50g of the flour and whisk to combine.

Slowly add the milk, whisking continuously to form a smooth mixture.

Add salt, pepper, and the cheese, and whisk until the mixture forms a smooth, thick sauce.

Remove the pan from the heat, mix in the juice of half a lemon and pour the mixture out into a flat tray.

Place the tray in the fridge for up to an hour or until the mixture has solidified.

Bring a pan of water to a rolling boil and gently place the egg in the water and set a timer for five minutes. Once the time is up, remove the egg from the water and allow it to cool. Once cold enough to handle, gently de-shell the egg and set aside.

Bring another pan of water to the boil for the asparagus.

To prepare the asparagus, bend towards the bottom of the stem until they snap. Discard the woodier bottom ends and set one half of the bunch aside. This will make up the salad.

For the remaining half, peel the outer skin off the stems and place the bunch in the boiling water for three minutes.

After three minutes, take the pan of boiling water off the heat, carefully remove the asparagus with a slotted spoon and place it on kitchen paper to drain.

Heat a frying pan on the hob and sauté the asparagus stems with a dash of oil for a few seconds. Add a generous pinch of salt and a small knob of butter.

Once the butter has completely melted, add the stock or wine to the pan and allow the liquid to simmer until it had reduced by half. Add the remaining butter and stir the pan until the sauce is thick, remove the saucepan from the heat.

After an hour, remove the béchamel mix from the fridge, scrape a handful of the mixture into your hands and roll it around in your palm for a few seconds to make it more malleable. Flatten the mixture into a 1cm thick pancake and gently encase the egg to form a smooth ball.

Place the flour and breadcrumbs in separate, shallow dishes. Whisk the raw egg and place in another shallow dish. Dip and roll the béchamel-covered egg in the flour until coated completely, then in the egg, and then the breadcrumbs.

Heat the oil in a deep heavy-bottomed pan, until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous.)

Very carefully place the scotch egg into the hot oil and deep-fry for tree minutes, until the breadcrumbs are golden and crisp.

Whilst the scotch egg is cooking, begin preparing the salad. Peel the remaining asparagus into ribbons and place into a bowl.

Thinly slice the baby radishes and add to the bowl, along with the salad leaves, salt and pepper and a drizzle of oil. Mix everything together and set aside.

Carefully remove the scotch egg from the oil with a slotted spoon and drain on kitchen paper.

Place the asparagus on your serving plate with a few spoonfuls of the buttery sauce and top with a handful of the salad mix.

Gently slice the scotch egg in half, place on top and layer on another small handful of buy real tramadol online salad.

Last but not least, enjoy!