Ingredients:

50g Wholemeal Flour

50g Plain Flour

10g Bicarbonate of Soda

50g Margarine

75ml Whole Milk

500g Mince Beef

150g Red Onion

200g Carrots

50g Tomato Paste

50g Plain Flour

1l Water

100g Red Lentils

Method:

1. Make up scone mix by adding to a mixing bowl wholemeal, plain flour and baking powder.

2. Add to the mixing bowl the margarine, cut up into chunks to make it easier to rub in.

3. Once all the margarine is rubbed in the mixture should resemble bread crumbs.

4. Add milk to form a stiff dough and roll out and cut into rounds.

5. Bake at 220°C for approximately 15-20 minutes until golden brown.

6. Dry fry mince, onions and washed, peeled and chopped carrots into lengthways for 10 minutes then add tomato puree and 50g flour. Stir in and mix well.

7. Make up stock and add with drained lentils and simmer for a further 13 minutes until thickened.

8. Decant into serving dish and top with scones.

9. Then serve.