Serves 1 as a main meal Cooking and preparation time: 1 hour Ingredients: For the topping: 100 g self-raising flour 1/2 teaspoon baking powder 15 g Cheddar cheese, grated 1/2 tbsp chopped carrot tops or parsley Black pepper 50 g butter A little cold water For the sauce: 300 ml milk 1/2 small onion Small bay leaf 1-2 cloves 1/2 tsp dried thyme 1 egg, beaten (reserve a little to glaze the topping) 25 g butter 25 g plain flour For the filling: 150 g mushrooms (can be mixed types) 100 g spinach, rinsed and stalks removed 1 clove garlic, finely chopped Black pepper 1 tbsp olive oil Method: Mix the SR flour, baking powder, cheese, chopped carrot tops or parsley, pepper and butter in a bowl. Add enough cold water to make into a dough. Place the dough in the fridge to chill while preparing the rest of the ingredients. Add the onion, bay leaf, clove(s), and thyme to the milk and bring to a simmer over a medium heat. Remove from the heat immediately and allow the mixture to stand for about 30 minutes; then strain. In another pan, melt the 25 g butter, then add the 25 g plain flour and stir to make a roux. Cook for a minute or two over a medium heat, then gradually whisk in the strained milk. Add almost all of the beaten egg and stir well. Cook over a medium heat until thickened - you need the sauce to be creamy but not too thick, so you may need to add a little more milk at this stage. Set aside. Heat the oven to 180 C/160 fan. Slice the mushrooms thickly and fry gently in the oil until lightly coloured and just soft. Place in a baking dish, add the spinach and the garlic, season with the black pepper, and mix well. Stir in the sauce. Roll out the dough to about 1/2 thick and divide into 4 scones. Place the scones on top of the mushroom and spinach mixture, and glaze with the remaining beaten egg. Cook for about 20 minutes until the sauce bubbles and the topping is golden brown. My notes: This is a very rich and filling dish. It tastes garlicky, and is best followed by fresh fruit or a very light dessert.