Mushroom “Bourguignon” with Cheddar and Maple Scone Topping

• 2 tbsp olive oil
• 4 large carrots, peeled and sliced
• 2 white onions, diced
• 2 cloves garlic, finely chopped
• Handful of fresh thyme
• 1kg mixed mushrooms, chopped
• 3 tbsp pure maple syrup (preferably dark syrup for its robust taste)
• Salt and pepper, to taste
• 600ml vegetable stock (2 stock cubes)

For the Cheddar and maple scones:

• 140g self-raising flour, sieved
• 100g wholemeal self-raising flour, sieved
• 1 tsp salt
• 100g grated Cheddar, plus extra for topping
• 1 tbsp pure maple syrup (preferably dark syrup for its robust taste)
• 175ml whole milk
• 1 egg, beaten
• Handful of chopped parsley

1. In a large pan, heat oil and add carrots, onion, garlic and thyme and cook together for about 6 – 7 minutes
2. Add mushrooms, season with pepper and stir in maple syrup
3. Cook until mushrooms start to brown and excess liquid has reduced by over half
4. Pour in vegetable stock, bring to the boil, reduce heat then gently simmer for up to 30 minutes leaving thick, glossy juices in the pan
5. Transfer mushroom mix to a deep oven-proof dish, spread out across the base and set aside

To make the Cheddar and maple scones:

1. In a mixing bowl, blend both flours and salt together and add 100g of cheese
2. Make a well in the middle and slowly add milk and maple syrup
3. Bring the wet and dry ingredients together using hands to form a ball of dough
4. Turn dough out onto floured surface and roll with a pin into a circle about 2cm/1in thick, cut out discs using pastry cutter
5. Re-use excess dough to make more scones until all of the pastry is used
6. Lay scones on top of the mushroom mix, leaving a small gap between
7. Transfer to oven and bake for 20-25 minutes until scones rise
8. Five minutes before finished baking, brush each scone with beaten egg, scatter with remaining grated cheese and chopped parsley
9. Continue to bake until cheese has melted and turned golden brown