Cheddar scones with pickled celery and grilled figs

To make the cheese scones, heat the oven to 220°C/Gas mark 7. Lightly grease a baking sheet or cover the baking sheet with parchment paper

Mix together the flour and salt and rub in the butter. Stir in the cheddar cheese and then the milk to make a soft dough

Turn on to a floured work surface and knead very lightly. Pat out to a round 2cm thick. Use a 5cm cutter to stamp out rounds and place on the baking sheet. Lightly knead together the rest of the dough and stamp out more scones to use it up

Brush the tops of the scones with a little milk. Bake for 12-15 minutes until well risen and golden. Cool cheddar scones on a wire rack 

For the pickled celery, place celery, white wine, vinegar, water, sugar, fennel seeds and salt into a sauce pan and bring to a simmer, uncovered, for about 2 minutes

Allow to cool and store the pickled celery in the fridge in an airtight container until ready to use

To plate, start by grilling the figs. Quarter the figs, then grill for 2-3 minutes

Cut the scones in half. On the cut side, place a spoon of celery followed by some cheese. Place the figs on top of the cheese and then add a little more cheese

Grill the scones until the cheese starts to melt. Serve with a few salad leaves, a little olive oil and more pickled celery