Whole braised chicken with lemon and olives
Cooked with ginger, turmeric, cumin and saffron in a bath of stock and olive brine, this chicken by Sofian Msetfi is juicy, tender and infused with subtle flavour
Comté cheese and olive scones
- Preparation and cooking time
- Prep:
- Cook: -
- plus chilling
- Easy
- Makes 6
Skip to ingredients
- 350g self-raising flour
- 60g salted buttercold, cut into large cubes, plus extra to serve
- 225ml double creamplus 1 tbsp for glazing
- 1 eggbeaten
- 100g comtécut into small cubes
- 70g green olives (we used Nocellera)pitted and torn
Nutrition:
- kcal590
- fat39.6g
- saturates23.7g
- carbs45g
- sugars1.1g
- fibre2.8g
- protein12.1g
- salt2.1g
Method
step 1
Sift the flour into a large mixing bowl and add 1 tsp of salt. Add the butter and rub into the flour, keeping it in relatively large but flat pieces.
step 2
Mix together the cream and egg in a jug. Add the comté and olives to the flour and mix to combine. Using a cutlery knife, with one hand pour in the cream and egg, and the other vigorously bring together the dough with the knife. The dough can be shaggy and not perfectly formed.
step 3
Turn it out onto a worksurface and bring the dough together with your hands, being careful to not knead it too much. Form it into a rectangle that is roughly 30cm x 10cm and 2.5cm thick. Using a dough scraper or knife, cut the dough into six pieces and use your hands to gently pat them into squares. Chill in the fridge for 20 mins.
step 4
While the scones chill, heat the oven to 200C/180C fan/gas 6. Line a large baking tray and put it into the oven to preheat.
step 5
Carefully put the scones on the preheated baking tray. Brush with the extra cream on top for a golden glaze.
step 6
Bake for 20-25 mins or until very golden and risen. Allow to cool for 10 mins before tucking in and smearing with lots of salty butter.
